Spanish Chicken and Ham with Mediterranean - serve 4

4 lb chicken
1/2 tsp salt
Freshly ground black pepper
1 onion, finely chapped
1 clove garlic, finely chopped
1/2 cup red or white wine
1 small eggplant
2 tsp salt
3 tbsp. 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 cup 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 tsp 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.