1. Prepare the Eggplants

• Rinse the eggplants and slice them into rounds or pieces.
• In a large bowl, mix 1 liter of cold water with apple cider vinegar and a pinch of salt. Soak the eggplants in this mixture for 20-30 minutes to remove bitterness.
• Drain the eggplants and pat them dry with paper towels.
• Heat vegetable oil in a skillet over medium heat and fry the eggplants until golden brown on each side. Remove and set them aside on paper towels to absorb excess oil.

2. Prepare the Chicken

• In a bowl, season the chicken pieces with dry garlic, black pepper, and chicken seasoning.
• Add soy sauce and mayonnaise, mixing to coat evenly.
• Heat a little vegetable oil in a skillet over medium heat.
• Sauté the chicken pieces until golden brown and cooked through (about 8-10 minutes). Set aside.

3. Make the Sauce

• In a saucepan, combine chopped tomatoes and sweet peppers.
• Add sugar and a pinch of salt, then cook over medium heat until the vegetables soften.
• Dissolve 2 teaspoons of flour in 100-150 ml of water, then add this mixture to the saucepan while stirring to thicken the sauce.
• Stir in dried parsley and cream cheese until the sauce is smooth and creamy.

4. Assemble the Dish

• In a serving dish or casserole, layer the fried eggplant slices.
• Top with the cooked chicken pieces.
• Pour the prepared sauce over the chicken and eggplants, ensuring everything is coated evenly.

5. Serve and Enjoy

• Garnish with additional dried parsley if desired.
• Serve warm, paired with rice, pasta, or a fresh salad. Enjoy!