Step 1

Preheat oven to 200C/180C fan-forced. Grease a large roasting pan.

Step 2

Cut each eggplant in half lengthways, keeping the stem intact. Place 1 eggplant half, cut-side down, on a chopping board. Using a sharp knife and starting from 1cm below the stem, slice eggplant lengthways at 1cm intervals. Using your hand, press down on the slices to form a fan. Repeat with remaining eggplant halves.

Step 3

Pat peppers dry with paper towel. Place eggplant, skin-side up, in prepared pan. Fill each cut in eggplant skin with peppers and spinach, alternating as you go. Season with salt and pepper.

Step 4

Whisk vinegar and 1 tablespoon oil in a large bowl. Season with salt and pepper. Add chicken. Toss to coat. Transfer chicken to pan, placing between the eggplant. Top with garlic and thyme sprigs. Drizzle with remaining oil. Bake chicken, basting with pan juices halfway through cooking, for 30 minutes or until chicken is almost cooked through.

Step 5

Using kitchen scissors, cut tomatoes into 4 portions. Arrange tomatoes in pan. Bake for a further 15 minutes or until chicken is cooked through and eggplant is tender. Sprinkle with parsley. Serve chicken, eggplant and tomatoes with pan juices and crusty bread.