Title: Spanish chicken & ham with mediterranean vege
 Categories: Poultry
      Yield: 4 Servings
 
      4 lb Chicken
    1/2 ts Salt
           Freshly ground black pepper
      1    Onion, finely chapped
      1    Clove garlic, finely chopped
    1/2 c  Red or white wine
      1 sm Eggplant
      2 ts Salt
      3    Tb. olive oil
      2    Zucchini, sliced
      1    Green pepper, cut into
           -strips
      1    Red pepper, cut into strips
      2    Tomatoes, peeled, seeded
           -and chopped
    1/2 lb Boiled ham, diced
    1/2 c  Tomato sauce
      1    Bay leaf
 
  Soak the clay pot in cold water for 10 minutes.  Place the chicken in
  the pot, season with salt and pepper and add the onion, garlic and
  wine. Cover and place in a cold oven. Adjust the heat to 450F and
  cook for 40 minutes.
  
  In the meantime, cut the eggplant into thick slices and then into
  small cubes.  Place the cubes on a wire cake cooking rack and
  sprinkle with two teaspoons salt. Allow to stand undisturbed for 10
  minutes to drain the bitter juices.
  
  Heat the oil and fry the eggplant until lightly browned. Add the
  zucchini and peppers and fry until softened. Add these ingredients
  and the tomatoes, ham, tomato sauce and bay leaf to the chicken in
  the pot. Cover and continue cooking for another 40 minutes.
  
  Makes 4 servings.