Wash all of the vegetables thoroughly.
Dice the onion, bell pepper, potatoes, eggplant. Peel and crush the garlic clove.
Place the diced eggplant in a colander over a bowl or the sink and sprinkle a generous amount salt across the top. Let this sit for 30 minutes to an hour. If you don't have time for this step, you can skip it, but the eggplant might end up a little more bitter and soggy.
Rinse the salt off of the eggplant.
Prepare the meat. I used chicken breasts for this recipe. I placed the chicken in a cast iron skillet, drizzled olive oil over the top, and sprinkled it with salt & pepper. The chicken baked in the oven at 400 degrees F for 30 minutes. Set the cooked meat to the side.
Prepare the potatoes in a cast iron skillet with lard (or oil of your choice) until they are cooked through and browned.
Move the potatoes to a large oven-safe serving dish and set aside. You can also keep the potatoes in the skillet if you have another one to use for cooking the other ingredients.
Saute the garlic in olive oil until fragrant. Add the onions and bell peppers.
Season with salt & pepper.
Continue cooking until the onions are translucent.
Add the mushrooms & eggplant and cook through.
Move the onions, peppers, eggplant and mushrooms on top of the potatoes in the oven-safe serving dish.
Add the chicken (or other meat).
Sprinkle the cheese on top.
Pop the entire dish into the pre-heated oven at about 350 degrees F for 5 minutes to melt the cheese. Enjoy!