1 Leave the brinjals in a colander for about 30 minutes, rinse well and arrange the slices in a fresh coriander cooked herb couscous or other starch (optional). Season the chicken with salt and pepper and arrange in an ovenproof dish. Add the dates and garlic.
2 Mix the tomato purée with the coriander and wine and pour over the chicken. Bake for about 30 minutes or until done, then add the olives and bake for another 15 minutes or until browned and fragrant.
