Summer and stew may not seem like an obvious combination, but this tasty little recipe from Domenica Marchetti, redolent of ratatouille and Mediterranean breezes, is quite enjoyable.
Cut up a chicken into 10 pieces, brown them in oil, and reserve while you saute a chopped onion and 2 crushed garlic cloves. Add 2 small eggplants, cut into 1/2-in. slices and then quartered and soften (she also salts them to draw out the bitterness, but I'm not sure my baby eggplants needed that). Add 12 oz. cherry tomatoes cut in half lengthwise and 1/2 c. chicken broth, return the chicken and simmer 30 to 40 min. Stir in 1 Tbl. balsamic vinegar and 3/4 c. Kalamata olives (omitted) and sprinkle 1 tsp. chopped basil and 2 tsp. chopped parsley on top.
Marchetti recommends serving a simple potato salad of boiled russet potatoes, sliced and dressed with salt, chives and olive oil. That worked perfectly to soak up the sauce.
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