Pomegranate chicken casserole

With the (slightly) cooler weather comes the urge to experiment in the kitchen. Tonight's dinner (and dinner for three indefinite future occasions) involved the seeds of a smallish pomegranate, a white onion coarsely chopped and sauteed in a little oil with a teaspoon each of ginger and cumin and half a teaspoon of turmeric, half an eggplant, diced, a few mushrooms, a sliced zucchini, and four servings-worth of chicken chunks, thrown in a casserole with a cup of hot water and cooked in the oven at what the knob said was about 325 (probably more like 400, given my oven' quirks) for about forty minutes. It worked pretty well, with a couple of small flour tortillas for starch.