Sheet Pan Chicken with Roasted Eggplant Caponata

This recipe from "Simply Recipes" is my new favorite find! The flavors are amazing!!

Ingredients

For the roasted eggplant caponata:

1 large or 2 small eggplants (about 2 pounds) cut into 1/2 inch pieces (no need to peel)
1/2 Tablespoon salt
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon sugar
1 pint/1 pound mixed cherry tomatoes halved
2 celery stalks, finely diced
1/2 cup sliced green olives
2 Tablespoons capers
1/4 cup fresh parsley, finely chopped
4 garlic cloves, minced
1/4 cup toasted pine nuts
Additional parsley to garnish, if desired

For the chicken thighs:

2  - 2 1/2 pounds chicken thighs
1/2 Tablespoon sweet paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil

Instructions

Combine the diced eggplant with 1/2 Tablespoon of salt. Place in a colander and set on top of a large bowl. Strain for at least 15 minutes or up to 24 hours. The longer you strain the eggplant, the crispier it will get.
When ready to roast, press the eggplant firmly to squeeze out all the moisture.
Place at baking sheet on a middle rack in the oven and preheat at 450 degrees for 15 - 20 minutes.

Prepare the chicken by combining the paprika, red pepper flakes, fennel, salt, pepper and one Tablespoon olive oil. Add to the chicken and toss to coat. The chicken can be prepared, covered and refrigerated overnight.

When you are ready to cook, toss the eggplant with 2 Tablespoon of olive oil. Working quickly, pull the baking sheet from the oven and place the chicken, skin side down, on the baking sheet. Add eggplant in a single layer around the chicken,

Return to the oven and immediately reduce the heat to 425 degrees. Roast for 30 minutes or until thighs are cooked through.

While chicken is cooking, prepare the rest of the caponata. In large bowl, whisk together the balsamic vinegar and sugar. Add the cherry tomatoes, celery, green olives, capers, parsley and garlic. Stir to combine.

When the chicken is ready, remove to plate and allow to rest for 10 minutes.
Add the roasted eggplant and any pan juices to the cherry tomato mixture. Stir well. Salt and pepper to taste. Add the pine nuts.

Place the caponata in a serving platter and garnish with extra parsley.