Chop the chicken (the procedure is described on page 82).

Heat the lard in a pan and fry the chopped onions until they turn yellow. Add the garlic and ground sweet paprika, fry a little and add the chicken. Season with salt and let it cook slowly until the meat is tender. If necessary, add water.

While the meat is cooking, cook the whole aubergines in salted water to soften them. This takes 15 to 20 minutes. Cut the boiled aubergines lengthwise, dig the pulp out of the shell and mix it with a stick blender. Add it to the pan with the chicken and cook for another 20 minutes. Add salt and pepper to taste, but if the aubergine is sour, add a little more sugar.

Recipe is from PP cook book Smells like home, contributed by Radmila Pjevač, Serbia.