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1
Place the rice in a medium bowl.
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2
In a small bowl, whisk together the olives, cilantro, oil, vinegar, and salt, and pepper to make a light vinaigrette.
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3
Drizzle the dressing over the rice and toss to coat completely.
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4
To make the chickpea layer:
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5
In a large saute pan, heat the olive oil, then add the onions and cook over medium heat until very tender and beginning to brown, about 10 minutes.
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6
Add the garlic, ginger, turmeric, cinnamon, cayenne, and lemon zest and cook until fragrant, about 1 minute.
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7
Add the chickpeas and stir to coat.
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8
Turn the heat up to high and deglaze the pan with the wine.
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9
Remove the pan from the heat, season with salt, and pepper, to taste and set aside.
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10
To make the eggplant layer:
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11
Place the eggplant cubes in a colander and salt liberally.
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12
Let rest for 20 to 30 minutes and then blot with paper towels.
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13
In a large saute pan, heat the olive oil over medium-high heat and cook the onions until tender.
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14
Add the blotted eggplant.
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15
The eggplant will absorb the oil, but only add more if the eggplant is very dry.
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16
Cook for 5 minutes on medium heat, turning occasionally.
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17
Add the garlic, and lower the heat, adding a little more oil, if necessary.
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18
Season the mixture with salt, and pepper, to taste and cook until the eggplant is tender, about 3 or 4 more minutes.
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19
Add the tomatoes and cook for a minute to soften just a little and force the juices to release.
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20
Turn off the heat.
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21
Season with salt, and pepper, and set aside.
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22
To assemble the jars:
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23
Layer the ingredients decoratively in 4 jam jars starting first with the rice, followed by chick peas, eggplant, chicken, and topped with another layer of rice.
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24
Cover and refrigerate for 2 hours or overnight to prepare for picnic.
