Turkish Stuffed Eggplant

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1 large eggplant

3 to 4 tablespoons extra virgin olive oil, or as needed

Salt and pepper to taste

4 boneless skinless chicken breast halves

Flour for dredging

2 yellow onions, diced

6 garlic cloves, coarsely chopped

2 cans diced tomatoes (about 14 ounces each)

Pinch of sugar

1/4 teaspoon oregano, or to taste

Pinch of cinnamon

Pinch of allspice or cloves

15 or so Mediterranean black olives, pitted and halved

2 tablespoons chopped parsley

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