Brush a gratin dish with 1 tbsp. oil. Drain the pieces of eggplant and mix with the chopped tomatoes (including the juice) and the skinned chicken cut into pieces. Season well (basil, pepper, salt, rosemary). Fill into the gratin dish. Coarsely grate the cheese, sprinkle over the casserole, drizzle with the remaining olive oil. Bake in the heated oven at about 200 degrees for 20 minutes.
Serve with baguette.
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