Cook chicken thighs first and while they are cooking, prepare all the veggies. Chop onion, eggplant, carrots, peppers, and tomatoes and put them aside in separate bowls. Eggplant, carrots and peppers can be placed in one bowl.
In a deep skillet fry chopped onion until becomes translucent. Add eggplant, carrots and peppers and stir everything together. Stir fry at medium temperature for about 7 to 10 minutes. (Don’t start this step until the chicken is cooked, because you will need chicken broth soon)
Add some salt and pepper and add a big cup of rice. Stir well for a minute, add more oil if necessary. Rice mustn't get burnt. After a minute or so, add about 150ml of chicken broth and stir fry for 10 more minutes.
During the step 3 you can turn on the oven at 200 degrees Celsius. Now add the rest of chicken broth, chopped tomatoes and a cup of water. Put chicken thighs which you have previously rubbed with chicken seasoning. Sprinkle some parsley, more salt and pepper and stir well. Rice should be deeply covered in water.
Bake at 200 degrees for about 50 minutes. You need to check the chicken casserole every 20 minutes or so, and turn the chicken thighs so they get nice golden colour and crispy skin. Chicken casserole is ready when chicken thighs are crispy and golden and there is no water.