Chicken With Eggplant

• 1 chicken, 3 pounds, cut into quarters
• Salt to taste
• Freshly ground pepper to taste
• 2 small eggplants, about 1 1/4 pounds total
• 1 large onion, about 1/2 pound, peeled
• 2 small tomatoes, about 1/2 pound total
• 2 tablespoons olive oil
• 1 tablespoon finely minced garlic
• 1/4 cup red-wine vinegar
• 1/2 cup dry white wine
• 1/2 cup fresh or canned chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried hot red pepper flakes
• Finely chopped parsley for garnish

1. Sprinkle chicken pieces with salt and pepper.
2. Make slight gashes at thigh and wing joints to facilitate cooking.
3. Set aside.
4. Trim off ends of eggplants.
5. Cut lengthwise in half and cut each half lengthwise into 3 long slices.
6. Cut slices crosswise into inch pieces.
7. There should be about 5 cups.
8. Cut onion in half vertically.
9. Cut each half crosswise into very thin slices.
10. There should be about a cup.
11. Cut cores from tomatoes.
12. Cut tomatoes into inch cubes or slightly smaller.
13. There should be about 1 1/2 cups.
14. Heat oil in large skillet and add chicken pieces skin side down.
15. Cook about 5 minutes on one side and turn, cooking 5 minutes more.
16. Transfer chicken to platter.
17. Add onions, garlic and eggplant to skillet.
18. Cook, stirring, about a minute and add tomatoes.
19. Stir.
20. Add vinegar, wine and broth and bring to boil.
21. Stir.
22. Add bay leaf, thyme, salt, pepper and pepper flakes.
23. Stir and return chicken to the skillet.
24. Turn pieces in sauce.
25. Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done.
26. Remove bay leaf.
27. Serve with sauce poured over and sprinkled with parsley.

chicken, salt, freshly ground pepper, eggplants, onion, tomatoes, olive oil, garlic, redwine vinegar, white wine, chicken broth, bay leaf, thyme, parsley

Taken from cooking.nytimes.com/recipes/2398 (may not work)