|Tomatoes||4 Large (Peeled)|
|Chorizo||1 Pound, sliced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Rice||1 1⁄2 Cup (24 tbs)|
|Green peppers||2 Medium, chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Thyme leaves||1⁄4 Teaspoon|
|Chicken bouillon||3 Cup (48 tbs)|
|Cut up cooked chicken||3 Cup (48 tbs)|
|Sliced pimento stuffed olives||1⁄2 Cup (8 tbs)|
|Gruyere cheese||3 Ounce, grated|
Chop 2 tomatoes; slice remaining tomatoes.
Cut egg- plant into slices.
Brown chorizo in large skillet; drain on paper towels.
Sprinkle eggplant with salt; fry in 1/3 cup oil in skillet.
Remove eggplant; drain.
Com- bine remaining oil, chopped tomatoes, onion and rice in same skillet; saute for 2 minutes.
Mix in chorizo, green peppers, parsley, thyme, pepper and bouillon.
Cover; simmer for 20 minutes or until rice is tender, stirring occasionally.
Stir in chicken and sliced olives.
Turn into 3 1/2-quart ovenproof serving dish.
Overlap eggplant and tomato slices around edge of dish.
Place whole olives in center.
Sprinkle cheese over tomato and eggplant slices.
Broil 6 inches from source of heat for 4 minutes or until cheese melts and browns lightly.