Ingredients
2lbseggplant,cut in ½ inch cubes
½tbspsalt
2tbspolive oil
2tbspbalsamic vinegar
½tsphoney,or sugar
1pintcherry tomatoes,mixed, halved
2celery stalks,finely diced
½cupgreen olives,sliced
2tbspcapers
¼cupparsley,finely chopped
2clovesgarlic,minced
¼cuppine nuts,toasted
parsley,chopped, to garnish
2½lbschicken thighs,skin on and bone in
1tspsalt
½tbspsweet paprika
½tspred pepper,crushed, optional
1tspfennel seed,optional
¼tsppepper
2tbspolive oil
Preparation
In a large bowl, combine diced eggplant with salt. Place the eggplant in a colander set inside a large bowl. Strain at least 15 minutes or up to 24 hours.
When ready to roast, press the eggplant firmly to squeeze out moisture.
Place a large baking sheet on a middle rack in the oven and preheat to 450 degrees F for 15 to 20 minutes.
In a shallow bowl, combine chicken with paprika, red pepper, fennel, salt, pepper, and one tablespoon olive oil and toss to coat. The chicken can also be prepared, covered, and refrigerated overnight.
When ready to cook, toss the eggplant with 2 tablespoons olive oil. Working quickly, pull the baking sheet from the oven and place chicken skin side down. Add the eggplant in a single layer around the chicken.
Return the hot pan to the oven and immediately lower the heat to 425 degrees F. Roast for 15 minutes. Flip the chicken skin side up, and roast another 15 minutes, or until the thighs are cooked through and register 165 degrees F with an instant-read thermometer.
In a large bowl, whisk together the balsamic and the honey or sugar. Add the cherry tomatoes, celery, green olives, capers, parsley, and garlic. Toss to combine well.
When chicken is ready, transfer it to a plate and rest for 10 minutes. Add the roasted eggplant and the pan juices to the bowl with the cherry tomato mixture, and stir well. Taste and add salt and pepper as needed.
Mix pine nuts into the caponata just before serving so they retain their crunch. Serve the chicken thighs and top with the caponata. Sprinkle with extra parsley.
