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1
Trim the eggplants, and slice them (skin on) into chunks 2 inches long and 1 inch thick.
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2
Toss them with 1 teaspoon of salt, and drain in a colander for 30 minutes to an hour.
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3
Rinse, and pat them dry with paper towels.
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4
Rinse the chicken pieces, pat them dry as well, and season all over with 1/2 teaspoon salt, so theyre ready for frying after the eggplant.
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5
Pour the vegetable oil in the skillet, and set over medium-high heat.
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6
Sprinkle flour over the eggplant chunks, dusting them on all sides.
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7
Spread them in the hot oil in one layer, leave them in place until sizzling, then turn and toss until nicely browned on all sides, about 4 minutes.
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8
Lift out the eggplant chunks with a slotted spoon, leaving the oil in the pan, and spread them on paper towels to drain.
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9
With the skillet again over medium-high heat, lay in all the chicken pieces in one layer in the hot oil.
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10
Let them sizzle in place for a minute or two, coloring the underside, then turn to brown another side.
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11
Fry the chicken, turning frequently, until each piece is golden all over, 6 minutes or longer.
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12
As the pieces are done, lift them, let the oil drain off, and set on a platter.
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13
Meanwhile, start the sauce in the deeper pan (or wait until youve finished frying the eggplant and chicken, if you prefer).
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14
Pour in the 2 tablespoons olive oil, and set the pan over medium-high heat.
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15
Stir in the chopped bacon, and cook until the fat starts to render, then scatter in the garlic cloves and peperoncino flakes.
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16
Cook, stirring and tossing, until the bacon and garlic are lightly colored.
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17
Pour in the wine, stir well, and raise the heat.
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18
Boil for a minute or so, until the wine is reduced by half.
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19
Pour in the crushed tomatoes, and stir well.
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20
Slosh a cup of water in the tomato container to rinse it clean, and stir in along with another 1/2 teaspoon salt.
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21
Bring to a boil, and adjust the heat to keep the sauce perking steadily.
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22
One at a time, submerge all the browned chicken pieces in tomato sauce, and pour in any juices collected on the platter.
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23
Return the sauce to a bubbling simmer, and set the cover slightly ajar.
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24
Simmer the chicken for about 20 minutes, then drop the eggplant chunks on top of the sauce.
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25
Dont push or mush the eggplant down, but shift the chicken aside so the eggplant chunks fall into the sauce and are completely covered.
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26
Heat until simmering again, and cook 10 minutes or so, until the chicken and eggplant are cooked through and tender.
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27
Leave the pot uncovered if you want the sauce to reduce and thicken.
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28
Near the end of cooking, taste the sauce and adjust the seasoning.
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29
Remove the pan from the heat, and let the dish rest for 20 minutes before serving.
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30
Or let it cool in the pan and reheat slowly, gently turning the pieces in the sauce.
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31
Just before serving, sprinkle the chopped parsley over the chicken and sauce.
