This heat…I hate to run the oven. But sometimes it is just worth it. This only bakes 30 minutes tops in a hot (450*) oven. I used boneless thighs. So I did them a few minutes less than 30. No long marinading although I did put the cubed eggplant in salted water for a couple hours. I had 3 Japanese eggplants from my garden and ripe homegrown tomatoes galore. Chicken bought from Aldi’s. I found this recipe on Pinterest. I am so glad I tried it. The freshness of the raw and pickled vegetables in the caponata are what makes it so good. The chicken roasts on the sheet pan surrounded by the eggplant cubes tossed with olive oil. While it roasts make the raw component. I am not really sure I will make this in the winter as summer tomatoes are just so superior in raw preparations like this delicious dish.
Here below is a link to the recipe. I will give the ingredients below. so you know what is needed to make it. I promise you will love it. I used some awesome paprika my goddaughter bought me in Germany. Superior flavor. I used less red pepper flakes as I like most foods not too spicy. I served mine with some small roasted potatoes I grew myself. So tasty.
This is my slightly different version:
Sheet Pan Chicken with Eggplant and Raw Caponata
Chicken: 4 boneless chicken thighs
Rub: 1 tsp. sea salt
1 1/2 tsp. sweet paprika
1/4 tsp. crushed red pepper flakes
1 tsp fennel seeds
1/8 tsp fresh ground pepper
2 Tbsp olive oil.
2 lbs of cubed eggplant, 1 Tbsp olive oil
2 cups chunky fresh tomatoes cut in 1/2 inch cubes or sliced cherry tomatoes
1/2 cup sliced green olives
2 stalks celery sliced thin; hearts are best
2 Tbsp. fresh parsley chopped fine
2 Tbsp tiny capers
2 garlic cloves minced
Dressing: 2 Tbsp. balsamic vinegar; 2 Tbsp. EVOL and 1/2 tsp honey
I loved the fennel seeds in the roasted chicken and the raw salad. Enjoy!