1 Prepare the eggplant: In a big bowl, mix diced eggplant with 1/2 tablespoon salt. Place the eggplant in a colander set inside a big bowl. Strain a minimum of 15 minutes or as much as 24 hours. The longer you pressure the eggplant, the crispier it can get.
When able to roast, press the eggplant firmly to squeeze out moisture.
2 Place a big baking sheet on a center rack within the oven and preheat to 450ºF for 15 to 20 minutes.
three Prepare the rooster: In a shallow bowl, mix rooster with paprika, pink pepper, fennel, salt, pepper, and one tablespoon olive oil and toss to coat.
The rooster will also be ready, coated, and refrigerated in a single day.
four Roast the eggplant and rooster: When you’re able to prepare dinner, toss the eggplant with 2 tablespoons olive oil. Working shortly, pull the baking sheet from the oven and place rooster pores and skin facet down. Add the eggplant in a single layer across the rooster.
Return the new pan to the oven and instantly decrease the warmth to 425ºF. Roast for 30 minutes, or till the thighs are cooked via and register 165ºF with an instant-read thermometer.
5 Prepare the remainder of the caponata: In a big bowl, whisk collectively the balsamic and the honey or sugar. Add the cherry tomatoes, celery, inexperienced olives, capers, parsley, and garlic. Toss to mix nicely.
6 Finish and serve: When rooster is prepared, switch it to a plate and relaxation for 10 minutes.
Add the roasted eggplant and the pan juices to the bowl with the cherry tomato combination, and stir nicely. Taste and add salt and pepper as wanted. Mix pine nuts into the caponata simply earlier than serving so they keep their crunch.
Serve the rooster thighs and high with the caponata. Sprinkle with further parsley.