Crispy skinned roast chicken with a sweet and sour aubergine and olive oil ragu.
Dice aubergine in small dice, place in a bowl and season with about 6 pinches of salt, mix well so that the salt is evenly distributed and set aside. This will start to soften the aubergine and help it to cook quicker.
Quarter the courgette lengthwise and remove the seeds, add salt and leave also.
Peel and finely dice the onion. Using a vegetable peeler remove the ribs from the celery, then finely slice.
Saute the aubergine in half of olive oil until golden brown. Remove from the pan and set aside. Add the remaining olive oil to the same pan and fry the onion and celery until soft and beginning to caramelise.
Add the vinegar and sugar and cook for 30 seconds or so. Add the tomato puree, stir in an cook for a further minute before adding the chopped tomatoes, courgettes and reserved aubergine. Cook for around 30 minutes, gently until you have a thick rich sauce, season with salt and pepper then add olives, basil, capers and pine nuts.
Pre heat the oven to 190 degrees Celsius.
Heat a large frying pan with a little frying oil to a medium heat. Season the chicken with salt and pepper, then place skin side down in the pan. Cook for a couple of minutes until it starts to colour, then place the pan in the oven without turning the chicken over. Cook for approx. 6 min before turning over skin side up. Continue cooking for a further 6 min or until the chicken is fully cooked and the juices run clear. Whilst the chicken is cooking, wash then spin the rocket in a salad spinner.
Just before serving, dress with a little balsamic vinegar and walnut oil.
To Serve: Spoon some Caponata on to a plate. Slice the chicken breast in two and place on top then finish with the dressed rocket and some parmesan shavings.
«Be sure to rest the chicken for at least 5 minutes before slicing as this will ensure a tender and juicy breast.»