Bulgarian Chicken Caponata

Our Bulgarian cousins have been teaching us about eggplant and caponata delights. And I have cooked some wonders of such on the weekend. But for weeknight cooking, I like simple 2-3 ingredient dishes like this. There are wonderful jarred versions of caponata which contain eggplant and tomato and everything else wonderful to flavor.

6 chicken thighs
1 18-oz jar Eggplant Caponata (I used Bulgarian Sofia brand)
fresh ground pepper to taste

Preheat oven to 375F. Place chicken in an oiled 13x9-inch casserole. Distribute eggplant caponata about chicken evenly. Peper to taste.

Bake for about 30-40 minutes, until the chicken is cooked through.

Serves 4-6.

Cook's Note: I removed the chicken thighs to a platter and kept them warm as I re-invigorated the sauce with some water over a low flame. This, I stirred into a half pound of pasta I cooked al dente.

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