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Braised Chicken and Eggplant
Ingredients
  • 2 medium eggplants (about 1 pound)
  • Kosher salt
  • Whole chicken, cut into 10 pieces (about 3 ½ pounds total, see note)
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 3 garlic cloves, lightly crushed
  • ½ cup dry white wine
  • 1 cup tomato passata or tomato purée
  • ¼ cup finely chopped fresh herbs (I use a combination of mint, oregano, and flat-leaf parsley)
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