For the chicken thighs:
3 chicken thighs (aprox. 5 ounces each)
3 tablespoons of vegetable oil
For the eggplant and chicken thighs baking:
1 red bell pepper, lengthwise sliced
5 ounces of cherry tomato
1 tablespoon oregano sprigs
3 ounces of baby spinach
2 garlic cloves, sliced
Fill a 9-inch (23 cm) skillet a quarter of the way with vegetable oil, heat it over medium heat, add the chicken thighs, season them with salt and pepper, and cook them on both sides until golden brown. Set aside and reserve some of the oil from frying for later use.
Now slice the eggplants to make them look like fans. Make deep slices from the bottom almost reaching the stemmed head.