INGREDIENTS
8
Chicken thighs with skin (about 3 lbs.), bone-in
1
Eggplant (about 10 oz.), small
1/3 cup
Flat-leaf parsley
1 28 ounce can
Tomatoes, whole
1
Yellow bell pepper
1
Yellow onion, medium
2
Zucchini, small
1
Salt and pepper
1
Pecorino-romano
2 tablespoons EVOO