Remove stems off the eggplants, cut them into circles 4/5 inch (2 cm) thick, sprinkle with salt and let stay for 20 minutes. Wring out the came out juice.

Wash chicken, dry and cut into 8 parts. Rub the chicken chunks with salt, pepper and half of the paprika.

Cut potato into circles, shred sweet pepper, chop onion. Scald tomatoes, peel them, remove stems and seeds, cut into slices.

Combine eggplants with the rest vegetables, season with salt and the rest paprika, put into greased baking pan, cover and bake for 15 minutes in preheated oven. Fry chicken chunks in preheated butter until ready.

Put the ready vegetables on a plate, fried chicken over there. Garnish with greens.