Cut the breasts in dices season it with salt and pepper and cook it with a bit of oil. Do not let turn gold.
Peel and chop the aubergine, put it on a siever and salt it so it loses its bitterness. Pre-heat oven to 230°C.
Chop the red pepper and cut the onions julienne-style and cook them in a pan with oil. When the onion is translucid add the aubergine and the glass of water.
Blend the chicken and set aside. Boil the yellow peppers for 5-6 minutes. Do not cut them in any way.
Dry the peppers, remove the top part, hook your fingers inside and pull the seeds out.
Put a layer of chicken (press it gently with your finger tips) then one of of vegetables and another one fo chicken to th top.
Grate some cheese. Put around a teaspoon of the vegetables on top (and the middle) of the peppers and cover the rest of the top with the cheese.
Grease a deep glass tray with oil, put the pepper and put in the oven until cooked to your taste.
