Cut chicken into 8 pieces. Heat 2 tbsp of oil in large pan. Put in chicken and colour, season and take out. Using the rest of the oil, heat in the pan and colour the aubergine cut into ½ inch dice.
Chop peppers into small dice and add to aubergine, fry for 2 minutes with chopped garlic. Chop tomatoes, add with the juice and wine to vegetables. Add chicken and reseason. Cover and simmer gently for one hour or put in oven 180c for one hour. Take off the lid and reduce liquor to stew consistency. Add herbs, cook for a further 5 minutes and serve.