Sprinkle eggplant with 2 tbsp salt, stand 2 hours. Rinse, squeeze out liquid
under running water.
Season chicken, salt, pepper. Heat 2 tbsp oil.. add pancetta, brown lightly,
remove.
Sear chicken , 30 – 60 seconds per side.
Remove.
Cut each chicken portion into 6 pieces when cool.
Add artichokes to pan, until edges are golden, 1-2 minutes. Remove.
Pour off fat, deglaze with wine, and stock, boil down to a syrupy glaze. Scrape
into bowl with chokes.
Add to this bowl the chicken, chives, thyme, and 1 tbsp lemon juice.
Salt/Pepper, cover, set aside.
Oven: 450F.
Heat 2 tbsp oil non-stick pan, med. Heat.
Add eggplant, cover, cook 10 minutes until they begin to plump up, turn brown
and get tender.
Reduce to low heat, add pinch sugar, cook uncovered another 5 minutes, turning
often.
Add parsley, garlic, stir, 5-8 minutes until eggplant has a bronzed look. Remove
to paper towels.
Peel potatoes, halve, mandoline into long thin slices. 2 Tbsp. Olive oil,
skillet, sauté potatoes 2-3 minutes till pliable.
Oil baking dish, layer 1/3 potatoes, overlapping, add chicken, pancetta,
artichokes, and eggplant. Layer remaining potatoes.
Cover with tin foil, crimped to seal.
Bake 20 minutes. Remove foil, press down on pie, then another 30 minutes. Brush
with olive oil, and broil at end for 1-2 min.
