Cut the chicken into pieces suitable for frying.

Brown the chicken pieces in a pan until golden brown.

Chop the eggplants into bite-sized pieces.

Chop the bell pepper and onion.

Add the chopped eggplant, bell pepper, and onion to the pan with the chicken.

Sauté the vegetables until softened.

Add the canned whole tomatoes to the pan.

Season with salt and black pepper to taste.

Simmer until the chicken is cooked through and the sauce has thickened.