Fry the chicken in vegetable oil until golden brown, directly in the bowl.
Add coarsely chopped carrots, chopped onions and chopped garlic to the meat. Fry a little.
Add coarsely chopped peppers.
Then add chopped eggplant and tomatoes, season with salt and spices. We don’t need to add water; we will have enough juice from meat and vegetables. Cover and simmer for 1 hour over medium heat.
Sprinkle the prepared dish with chopped green onions before serving. Chess can be served hot and cold.