Instructions

1. Heat a Tbsp of olive oil in a large, heavy-based, casserole dish. Cook the chicken pieces until light brown, then move them to a plate.
2. Meanwhile, thinly slice the onion and garlic. Cut the aubergine and pepper into bite-sized chunks.
3. When the chicken is transferred to the plate, add the rest of the oil to the pan and gently sauté the onion and garlic until soft. Add the aubergine and pepper, stir- fry for 2-3 minutes, then add the herbs and tomato purée. Stir them to coat, then pour in the tinned tomatoes.
4. Put the chicken on top of the sauce and veggies, then add enough water (using the tin) to almost cover the chicken. Season with salt and pepper, then bring to the boil.
5. Cover with a lid, turn down the heat and gently simmer for about an hour - alternatively you can put it in the oven and gently bake for 90 minutes at 170°C.
6. When the sauce is thick and velvety, the veggies are tender, scatter the olives on top. Cook for a further 5 minutes, then stir to combine.
7. Serve with mint leaves scattered on top.