Chicken breast cut into cubes, and fry in vegetable oil (3-4 tbsp). Fry very quickly, just 3-4 minutes to ensure that meat is not dried up and remains juicy. Meat salt, pepper, add a pinch of cumin, crushed with your fingers. Immediately in the pan with the meat add the tomatoes, diced, and strained beans. It is enough to heat it all a minute or two, because beans are ready. Put fillet with vegetables in a Cup. Here attention! Without put the resulting juice in the pan! We this juice is not needed. Then, immediately, in a Cup with meat, add the chopped cilantro, green onions, and chopped garlic (do not RUB on a grater, be sure to only finely chop!) Mix all, mmm...and feel what has gone aroma...)))

Next, remove the Cup on the sidelines. In a pan heat the vegetable oil (4-5 tbsp), and quickly (!) on high heat fry the eggplant (diced). Fry until brown, to not have time to get the juice from the eggplants, and left in there, otherwise it will mess. The fried eggplants in the pan and season with salt and pepper to taste.

Put the eggplant in a bowl of meat, stir

Blend in pita bread or wrapped in pita bread and serve immediately. Juicy, hearty, tasty dish is ready! Bon appetit!!!)))