Chop the onion and the fresh herbs and the green onions. Mince the garlic and slice eggplant and tomatoes thinly. Coat the chicken breast with turmeric and salt.
Add one tablespoon of vegetable oil in a pan over medium-high heat. Add the chopped onions and saute them. Add the minced garlic to the pan to create a rich base for the stew.
Add the chopped herbs and green onions to the pan with 1 cup of hot water and close the lid for it to simmer.
In a different pan heat 2 tablespoons of vegetable oil over medium-high heat. Once the pan is hot, place the coated chicken breasts cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through.
With a spray of olive oil and a pinch of salt place the eggplants and tomatoes in the oven on 350 Fahrenheit for about 20 minutes or until they are cooked. If you don’t have an oven you can simply sauté them in a pan.
Once they are all cooked, add the chicken to the base of the stew and add the pomegranate molasses and stir it for 5 minutes.
Add the tomatoes and eggplants and close lid for another 7 minutes.
Add salt and lemon juice and give the last stir to your pan and your creamy casserole will be ready.