Preparation / Directions:
CHICKEN FILLING: In medium bowl, combine the chicken, parsley, dill, mint, scallions and eggs. Season to taste with the salt and pepper and stir to blend. Reserve.
EGGPLANT FILLING: Peel the eggplant and cut it into 1/2 inch cubes. Place in a colander and toss with the salt. Place the colander in the sink and lay a sheet of foil or waxed paper on top. Weight the eggplant with heavy cans, and allow to drain, about 1 hour. Remove the weight and foil and gently rinse the eggplant to remove bitterness and salt. Dry well with paper towels. In a large, wide skillet, heat the olive oil over medium heat. Add the garlic and saute until it begins to soften, about 2 minutes. Add the onion and saute until soft and translucent, 7 to 8 minutes. Add the eggplant and saute, stirring constantly until soft, about 15 to 20 minutes. Add the tomato paste and stir. Add the tomatoes, allspice and fennel seeds and cook, stirring, until the tomatoes fall apart and the mixture thickens, about 5 minutes. Season to taste with the salt and pepper. Remove from heat and cool to room temperature.
MINNA: Preheat the oven to 350 degrees F. Oil and 8 x 12 x 3 rectangular, or 14 x 3 inch oval baking dish. Place the matzos in a deep dish, pour over the stock, and allow to soften, about 3 minutes. Layer 2 of the matzos in the bottom of the baking dish, breaking the second if necessary to fully cover the bottom of the dish. Lightly brush the matzo with olive oil, and spread eggplant mixture on top. Lay 2 more matzos over the filling and brush with the oil. Spread the chicken filling over and top with the remaining two matzos. If using the chicken filling only, make 2 layers of chicken. You may prepare the dish up to this point the day before you inted to cook it, cover and refrigerate. In a small bowl, beat together with a fork the eggs, tomato sauce and nutmeg. Pour over the minna, covering it completely, and bake until firm, 45 to 50 minutes. Allow to rest 10 minutes, cut into squares, and serve.