Well, since you mentioned it...

It looks good, but I would cook the chicken in the sauce - onion, garlic, tomato - then cook the eggplant separately in plenty of olive oil and then cook the other vegetables together. Then, I would add them to the chicken and sauce for the last 10 minutes of cooking. THe dish would look better and have a better texture too. Eggplant that is not fried, grilled or broiled before cooking in liquid can be strangely textured.

Karen