As with most fricassees, this can be made a day ahead of time and reheated gently just before serving.

salt and pepper
1 8 oz tomato
2 1/2 lb. chicken
1/4 lb. pancetta
2 tbsp. olive oil
3 cloves garlic, whole
1/2 c. white wine
1 tbsp. chopped parsley
olive oil (for frying)

Cut eggplants into strips about 3 inches long, 1 inch wide and 1 inch thick. Place in a colander and sprinkle generously with coarse or Kosher salt. Let stand for 1 hour and then wipe off salt.

Drop tomato into boiling salted water, boil for 60 seconds, drain, cool, remove skin and chop.

Cut chicken into 10 pieces. Chop pancetta very finely with a knife or food processor.

Sauté pancetta and whole garlic cloves in a large heavy skillet. Cook over medium-high heat until garlic turns pale gold.

Add chicken pieces, skin side down, and brown well. Turn and brown other side. Press garlic cloves into the oil when they soften.

Add wine, 1/2 teaspoon salt and 1/8 teaspoon pepper and cook until the 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 golden. Drain on paper towels. Repeat to fry remaining eggplant.

When chicken is done, pour off nearly all of the liquid. Add fried eggplant and cook for 3 to 5 minutes, stirring occasionally.