Chicken with Roasted Eggplant Recipe

Directions

Instructions:
1.    Start with the eggplants. Cut them into thick pieces and place them in water with a little salt to remove bitterness. While waiting for them to release their bitter juices, cut the chicken into portions. Place any leftover bones and scraps in a small saucepan to boil and make chicken broth. Once it boils, skim off any foam and let it simmer until it reduces to 2/3 of the liquid.
2.    Drain the eggplants and place them on absorbent paper.
3.    In a frying pan, add olive oil and brown the chicken on all sides. Then, remove the chicken and place it in a roasting dish. In the same pan, without washing it, saute the eggplants, peppers, onion, and garlic. Add the tomato, season with salt, pepper, and thyme. Let it boil for 2-3 minutes and add the sauce with the ingredients to the roasting dish. Also, add 1 cup of the chicken broth we prepared earlier. Close the roasting dish and let the dish simmer gently. Just before serving, open the lid, sprinkle with parsley, lightly shake the dish, and let the dish get some color.
4.    Serve it warm with a slice of crusty bread. Don't forget to accompany it with a glass of wine.
Enjoy your meal!