Baked Chicken Thighs with Tomato and Eggplant

Steps

1. Rub the cleaned, dried chicken thighs with salt, pepper, chopped basil, and crushed garlic. Let rest in a cold place for 1 hour.
2. Wash the eggplants, trim the ends, and cut into small cubes with the skin on. Fry in batches in a large dry pan until browned.
3. Add the halved cherry tomatoes to the last batch of eggplant, toss briefly, then remove from heat. Mix in the previously fried eggplant, then season with salt and pepper.
4. Place the marinated chicken thighs in a well-greased baking dish. Pour the tomato puree over them, spoon the eggplant-tomato mixture around them, and sprinkle with chopped green onions.
5. Cover with foil and bake in a preheated oven at 180°C (350°F) for about 1 hour.
6. Remove the foil and increase the oven temperature to brown the top.
7. Serve on its own or with cooked pasta, rice, or crusty bread.