AeQuilibrium baked chicken with caponata side dish

Cut the eggplant in half lengthwise (without removing the stem), hollow it out from the inside, season it with a drizzle of oil and a pinch of salt and bake it at 180°C for 20 minutes.

In the meantime, in a large pan, sauté the sliced onion in extra virgin olive oil, add the diced yellow bell pepper, then the slices of celery and, finally, the cherry tomatoes cut into wedges, the pine nuts and the olives.

Drizzle with the white vinegar, adjust the salt and pepper and sauté the vegetables for a few minutes. The vegetables should be cooked, but crunchy.

Remove the eggplants from the oven and stuff them with the caponata. Plate the aeQuilibrium with an eggplant stuffed with caponata.