Roast chicken with eggplants and pine nuts

1. Preheat the oven to th. 7-210°C. Wash and dry the eggplants. Remove the stalks, split the eggplant in half, then cut into thin slices.

2. Grease a large baking dish with oil and place the eggplant slices. Sprinkle with a dash of olive oil, pour the vegetable stock, salt and pepper.

3. Brush the chicken with olive oil, season. Place on top of the eggplants and bake for 1 hour, basting regularly with the cooking juices.

4. Sprinkle the pine nuts over and continue cooking for 15 minutes.

5. Check the cooking: make a cut in the chicken. If the juice is pink, continue cooking for another 5 minutes. Serve immediately.

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