Egyptian Eggplant Chicken

1 large eggplant, sliced 1/4" thick
4 tablespoons olive oil
2 boneless, skinless chicken breasts, cooked and sliced in half
4 slices cooked ham
1 cup crushed tomatoes
1 cup plain yogurt
1 tablespoon pine nuts
salt and pepper

1. Preheat oven to 350 degrees.
2. Heat a tablespoon of the olive oil in a large skillet over medium heat and brown 1/4 of the eggplant. Repeat with remaining oil and eggplant.
3. Grease a large casserole dish or 4 ramekins large enough for the eggplant slices and layer eggplant, then chicken, then eggplant, then ham, and finally finishing with the chicken.
4. Combine the crushed tomatoes and yogurt and season with salt and pepper to taste. Pour over top of the eggplant mixture and garnish with pine nuts.
5. Bake uncovered for half an hour. Serve hot.

Makes 4 servings