INGREDIENTS
1
large eggplant (about 2 pounds), cut in 1/2-inch cubes
1/2
tablespoon salt
2 tbsp
olive oil
2 tbsp
balsamic vinegar
1/2 tsp
honey or sugar
1 pint
mixed cherry tomatoes, halved
2
celery stalks, finely diced
1/2 cup
sliced green olives
2 tbsp
capers
1/4 cup
parsley, finely chopped
2 cloves
garlic, minced
1/4 cup
toasted pine nuts
Additional chopped parsley, to garnish
2
to 2 1/2 pounds chicken thighs, skin-on and bone-in
1 tsp
salt
1/2 tbsp
sweet paprika
1/2 tsp
crushed red pepper (optional)
1 tsp
fennel seed (optional)
1/4 tsp
pepper
2 tbsp
olive oil