GREEK RECIPE: Roast Chicken with Baked Egg Plant

Wash and singe chickens to remove hair. Rub chicken all over with half the butter. Place in a deep roasting pan with 2 cups water. Place in a pre-heated 350° oven, allowing 35 minutes cooking time per pound. Baste every 20 minutes with drippings from pan adding more water if necessary to keep basting.

Meanwhile heat the rest of the butter in a skillet and sautee onion until golden. Add tomatoes, sweet basil, salt and pepper. Bring to a simmer ucovered for 30 minutes. Remove from flame and set aside. At last 45 minutes of estimated cooking time, set eggplants around chicken in pan and spoon sauce over chicken and eggplants with salt to taste. Continue basting with tomato sauce and turn eggplants around after 20 minutes. Transfer chicken to a serving platter and and let stand for 15 minutes to firm up before carving. Keep eggplants warm in a seperate serving dish. Garnish chicken with any pasta of choice. Thin drippings in a pan with a little water , bring to a boil over flame and serve over pasta. Serves 6.