1. Wash the eggplants, peel them, cut them into cubes and put them for 20 minutes in a liter of water together with a teaspoon of salt. We leave them in water for 20 minutes.
2. Put the oil in a saucepan and heat it, put the thighs and brown them for a few minutes, add the wine and half a cup of water and put the lid on, take the foam when it forms. After they have boiled well, we take them out of the pan.
3. Put the chopped onion, the donut, the diced (peeled) tomatoes and the eggplant over the sauce left in the pan. Simmer over low heat until the vegetables are soft, about 10-15 minutes with the lid on. That's about it, fast and good. ;)