Hearty and comforting, this stew can be found with slight variations all over the Mediterranean. I love this version because you can really taste how all the ingredients come together to create a unified, one-pot meal. If you like, serve with some crusty multigrain bread. — Maria Loi and Sarah Toland, The Greek Diet
Preheat the oven to 375 degrees F.
In a medium bowl, dissolve the tomato paste in the chicken stock.
In a large baking pan, combine the chicken, eggplant, bell peppers, garlic, tomatoes, parsley, olive oil, and salt and pepper to taste.
Pour the tomato paste mixture over the baking pan. Cover and bake for 30 minutes. Uncover and bake until the chicken is thoroughly cooked and golden, another 30 minutes.
Serve with Greek yogurt.