Fry eggplant till golden brown in a frying pan with veggie oil, set aside.
Fry chicken on high heat in a large pot in olive oil until brown on all sides and add salt, pepper, and Arabic spice(all spice,7 spice same thing). Just add by your eye no certain amount matters.
Remove chicken from pot and add the slices onions, fry in the oil (same pot and same oil used for the chicken) until soft about 4 minutes and add chicken back in the pot.
Fry all together for another 3 or 4 minutes and then add water, about a little more then half the pot.
Keep the heat on max and add the chicken stock, the turmeric, about 1/2 teaspoon more of the allspice for more flavor and salt, add enough salt to taste, keep adding and tasting until you have the right flavour, then add the bay leaf and the cardamom pods.
Cover and let it come to a boil then turn down to 6 or to medium for about 40 minutes.
When it done drain the stock in other bowl or pot and put the chicken on a plate.
Wash the rice and drain; do not soak.
Add the chicken to the bottom of the same pot you used (no need to wash it), then add some rice over the chicken.
Add half the eggplant over the rice (layering).
Then add some more rice on top of the eggplant (layering).
Add the rest of the eggplant and layer on the rest of the rice, push down on the food to make it all even and smooth.
Now add the stock.
Add the stock and use your pointing finger to know how much stock to put. When you dip your finger in the makloubeh and the tip of your finger touches the rice and the water to the first line on your finger, it is enough stock. We have three lines on our finger--the first line is telling you it's enough stock.
Then cover and bring to a boil for about 6 to 8 minute.
Then turn it to the lowest mark MIN until its ready, about 30 min to 40 minutes. Check with fork to see if rice is ready.
When done, bring a large round serving dish. Put the dish on top of the pot and flip it over. Remove pot and add some toasted nuts (almonds, pine nut if you want).