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1
Sprinkle eggplant with salt and let stand for 2 hours.
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2
After about 1 hour peel potatoes, halve lengthwise and cut into long thin slices.
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3
Wash well and pat dry with paper towels.
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4
Rinse eggplant and squeeze out the water.
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5
Season chicken with salt and pepper.
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6
Brown bacon or pancetta in a medium skillet then remove from pan.
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7
Brown chicken for 30 seconds on a side and remove from pan.
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8
And cut chicken into bite size pieces.
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9
Add artichoke to skillet and cook until golden around the edges, 1 to 2 minutes.
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10
Transfer artichokes to a bowl.
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11
Deglaze skillet with wine and stock an boil down until its a syrupy glaze.
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12
Scrape into the bowl with artichokes.
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13
Add chicken, chives, thyme, 1 tbl of lemon juice.
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14
Season with 1 tsp salt and 1/2 tsp pepper and toss lightly to mix.
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15
Cover and set aside.
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16
Preheat oven to 450 degrees.
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17
Heat 2 tbl oil in skillet.
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18
Add eggplant an cover, cook for about 10 minutes.
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19
Add sugar and slowly cook uncovered for 5 more minutes.
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20
Add parsley and garlic for another 5-8 minutes.
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21
Set aside on paper towels to absorb excess fat.
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22
In the same skillet add some olive oil and working in batches add potatoes and cook until just pliable, 2-3 minutes.
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23
Place about 1/3 of potatoes overlapping in a buttered 9 inch baking dish.
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24
Cover with chicken pancetta, artichokes and eggplant.
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25
Arrange remaining potatoes on top and cover with a sheet of foil.
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26
Bake for 20 minutes.
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27
Remove foil and bake uncovered for 30 more minutes.
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28
Brush top with butter and place under broiler for 1-2 minutes.
