Preparation
Cut the eggplants into very thin slices. Arrange them in a roasting pan. Salt them and season with paprika and ground chili. Take them to the medium oven for 15 minutes. Meanwhile, cut the onions into halves, and then into very thin slices. Chop the cabbage and cut the carrots into julienne strips. Salt the vegetables and rejoin them in water. Once the onion acquires a golden color, add the diced chicken breasts. Season with ginger. Mix the juice of oranges with the soy sauce. Remove the eggplants and cover with the orange and soy sauce. Take them back to the oven and continue cooking for 5 more minutes. Then add the eggplants and their cooking juice to the preparation with chicken. Mix all the ingredients well and cook another 2 minutes in a pan. Remove and serve.
