Preheat oven to 375 degrees F (190 degrees C).Advertisement
In a large skillet, saute chicken until browned. Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.
Place sauteed chicken and eggplant in a lightly greased 9x13 inch baking dish. Top with tomato and onion slices, then sprinkle with dill weed, turmeric and salt to taste.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.