Start by placing the rice in water and let soak for 30 minutes.
Then salt the eggplant slices so the water drains from them. Let sit for 10 minutes.
Dice the onion. Quarter the other onion.
We will need 2 large pots and a frying pan.
Fill one pot with water about 2/3rds of the way. Place the chicken pieces in the water and add the whole spices such as the cinnamon sticks, bay leaves and cardomans, and quartered onions. Add salt and boil the chicken on medium-high for 10 minutes then down to medium for 45 minutes until cooked. Make the chicken as though you are making chicken soup (see here for our awesome chicken soup recipe!).
Add 1 TBL of oil to the pan and fry the eggplant. Once eggplant turns soft and darker than tan, put aside to drain off the oil. Either on paper towels or in a colander. Fry the diced onions in the same oil used for the eggplant. Turn the stove off once the onions have softened.
Once the chicken is cooked, take it outside of the pot and lay it on a plate. Sprinkle chicken with the spices and sautee on top of onions for a few minutes. In the second pot, add a layer of rice and lay eggplant the layer of rice. leave a few pieces of eggplant for the end.
Lay the rest in the following order.
Chicken, onion, rice on top, and remaining eggplant.
This might seem weird but find a bowl and lay it face down on top of the last row in the pot. Pour the broth (about 2 cups of liquid total) from the chicken you just made over the top of the bowl.
Place cover on the pot and cook on medium heat for 10 minutes.