Put 1 tablespoon of olive oil in a heated pan and fry both sides of the salted chicken fillets until golden-brown.
Remove the fillets and set aside, put the rest of the oil, finely chopped onions and paprika in the same pan.
Fry for 2 minutes to soften the onions and paprika, then add the finely chopped garlic and the sliced aubergine. Fry for another minute, then add sliced tomatoes, pepper, a tablespoon of Vegeta and simmer for two minutes.
Put the tomatoes in a casserole dish (cca 20x20 cm). Put the chicken fillets on top and slightly press them into the tomatoes. Sprinkle with ricotta cheese and bake for 15 minutes at 200°C. Serve warm with toasted bread or flatbread.
You can cut the fillets into slices before frying to prepare them more quickly.