As with most fricassees, this can be made a day ahead of time and reheated gently just before serving. 4 servings. Salt & pepper 1 tomato, about 1/2 lb. 2 1/2 lb. chicken 1/4 lb. pancetta 2 tbsp. olive oil 2 cloves garlic 1/2 c. white wine 1 tbsp. chopped parsley Oil for frying

Cut eggplants into strips about 3 inches long, 1 inch wide and 1 inch thick. Put in a colander and sprinkle generously with salt. Let stand for 1 hour and then wipe off salt. Drop tomato into boiling salted water, boil a minute or two, drain, cool, peel and chop. Cut chicken into 10 pieces. Chop pancetta very fine with a knife or food processor. put olive oil, pancetta very fine with a knife or food processor. Put olive oil, pancetta and garlic in a large frying pan. Cook over medium-high heat until garlic turns pale gold. Add chicken pieces, skin side down, and brown well. Turn and brown other side. Add wine, 1/2 teaspoon salt and 1/8 teaspoon pepper and cook until wine evaporates. Add parsley and tomatoes. Turn chicken to coat. Cover and cook until tender, about 20 minutes, turning chicken pieces occasionally. Meanwhile, heat 1/2 inch oil in a large frying pan over high heat. Slip in as many of the eggplant slices as will fit without overlapping and fry on both sides until gold. Drain on paper towels. Repeat to fry all eggplant. When chicken is done, remove nearly all the fat. Add fried eggplant and cook for 3 to 5 minutes, stirring occasionally.