- 4 Italian eggplants
- Olive oil
- 1 medium-sized onion, chopped
- 2 tender inner stalks of celery, chopped
- 1/2 red bell pepper, chopped
- 3 cloves garlic, minced
- 4 fresh tomatoes, peeled and seeds removed, or 1 cup canned crushed tomato
- 4 Peppadew peppers, chopped (if you do not have these, use more of the red bell pepper)
- 3 tablespoons capers, rinsed
- 1/4 cup kalamata or green olives (I use a little of each), pitted and roughly chopped
- Pinch of crushed red pepper (optional)
- up to 2 teaspoons sugar (add 1 teaspoon, taste, and add another if needed)
- 3 tablespoons red wine vinegar
- Salt and pepper to taste
If using, make the caponata below, then heat the oven to 200° F degrees. Add the basil, parsley, garlic, pine nuts, and 1/4 cup cheese to the food processor and pulse until it's a fine grind. With the processor on, add the olive oil through the feeding tube and, once emulsified, stop the processor, and season with salt and pepper to taste. Spoon into a bowl and set aside.
Coat a skillet with a generous amount of olive oil and heat over a medium-high flame. Mix 1 cup of Parmigiano and the panko together, place in a shallow bowl (or a ziplock bag), and season with salt and pepper. Beat your eggs. Dip the chicken first in the egg and then in the panko-cheese mixture. Fry until golden brown on both sides and cooked through. (To make sure the chicken is cooked through, you can cut into the thickest part of one and peek -- the flesh should be white and firm and the juices should run clear.) When done, remove to cooling rack set over a sheet pan, and place in the 200° F oven so they will stay warm.
Heat the broiler, spread the pesto on both sides of the bread that has been sliced in half. Place under the broiler until it becomes lightly browned, only about a minute. Or, alternately, you can use a skillet or grill pan.
Spread caponata on the grilled bread, lay the chicken on top of the caponata, and enjoy!