Step 1
Grease a 9x13-inch baking dish.
Step 2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water stirring occasionally until cooked through but firm to the bite about 8 minutes. Drain and transfer pasta to the prepared baking dish.
Step 3
Place eggplant slices in a large pot of lightly salted water. Let eggplant soak to help remove some of the bitterness about 30 minutes. Drain and pat eggplant strips with a paper towel to dry; transfer to a baking sheet. Brush eggplant with about 2 tablespoons olive oil; season with 2 teaspoons garlic powder salt and pepper.
Step 4
Heat a large skillet over medium-high heat; saute eggplant until slightly browned 5 to 10 minutes. Spread cooked eggplant over pasta.
Step 5
Pour 2 tablespoons olive oil into the same skillet; saute onion and mushrooms until tender 5 to 10 minutes. Spread onion mixture over eggplant layer.
Step 6
Season chicken thighs with garlic powder salt and pepper to taste.
Step 7
Pour remaining 2 tablespoons olive oil into the same skillet; cook chicken until browned about 5 minutes per side. Arrange chicken on the onion layer.
Step 8
Preheat oven to 400 degrees F (200 degrees C).
Step 9
Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add water tomato paste oregano basil and rosemary leaves; cook and stir until sauce is smooth and thickened about 5 minutes. Add chicken to the sauce cover skillet decrease heat to low and simmer while oven preheats 5 to 10 minutes.
Step 9
Arrange chicken atop the onion layer and pour sauce over chicken and vegetables. Cover dish with aluminum foil.