Chicken Caponata Stack

• 3/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt flakes
• 1 tsp cracked black pepper
• 1/2 tbsp thyme leaves
• 8 None boneless chicken thighs
• None None Caponata
• 2 None Spanish onions, thickly sliced
• 4 None baby eggplants, trimmed, halved lengthways
• 2 None zucchini, trimmed, quartered lengthways
• 1/2 tbsp extra virgin olive oil, plus extra, to serve
• 2 tbsp balsamic glaze
• None Handful flat-leaf parsley, to serve

1. Preheat a grill or grill pan on high.
2. Combine oil, garlic, salt, pepper and thyme in large bowl. Pour half of marinade into a medium bowl. Add chicken, turning to coat.
3. Place chicken on grill and cook 3-4 mins each side, or until browned and cooked through.
4. Meanwhile, to make caponata, toss onion, eggplant and zucchini in a large bowl with 1/2 tbsp olive oil. Place on grill and cook 2-3 mins, or until cooked to desired doneness.
5. Place chicken on serving plates and top with slice of each vegetable. Repeat layers. Drizzle stacks with a little balsamic glaze and extra virgin olive oil, sprinkle with parsley and serve.

olive oil, garlic, salt, black pepper, thyme, chicken thighs, caponata, onions, baby eggplants, zucchini, extra virgin olive oil, balsamic glaze, handful

Taken from recipes-plus.com/api/v2.0/recipes/29574 (may not work)