Ingredients:

4 small Italian eggplants,
trimmed, cut lengthwise
into 1/2 inch wide slices
1 tablespoon kosher salt
1/4 cup plus 2 tablespoons
extra virgin olive oil
One 3-1/2 pound chicken,
rinsed, patted dry, and
cut into 8 pieces
2 garlic cloves, chopped
1 cup dry white wine
1 cup peeled, seeded, and
chopped ripe plum tomatoes
or drained and chopped
canned peeled tomatoes
salt
Fresh ground black pepper
1 tablespoon chopped fresh
parsley

Instructions:

1. Place the eggplants in colander and toss with the coarse salt. Set on a plate and let stand for 1 hour to purge the bitter juice. Rinse the eggplant well under cold water, drain well, and pat completely dry with paper towels.
2. In a large skillet, heat 1/4 cup of oil over medium-high heat. Add the eggplant and cook, turning occasionally, until browned, about 5 minutes. Transfer to paper towels and set aside.
3. In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the chicken and cook, turning often, until browned on all sides, about 10 minutes. Add the garlic and cook until it just colors, about 1 minute. Add the wine, bring to a boil, and cook until most of it has evaporated.
4. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low, cover, and simmer until the chicken shows no sign of pink at the bone when pierced with a knife, about 35 minutes.
5. During the last 10 minutes of cooking, stir in the reserve eggplant. Sprinkle with the parsley and serve immediately.

Makes: 4 servings.