Ingredients
1 1/4 pounds boneless, skinless chicken-breast halves (4 small)
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
2 medium eggplants (1 1/2 pounds total), sliced 1/2-inch-thick
1/2 cup pitted Kalamata olives, coarsely chopped
1/4 cup chopped fresh herbs, such as parsley and mint, plus more for serving
2 teaspoons white-wine vinegar
1 pound mixed tomatoes, such as cherry and heirloom, sliced
1 ball (8 ounces) fresh mozzarella, sliced
Grilled rustic bread, for serving
Preparation
Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil.
Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side. Transfer to a bowl, cover, and let stand until fully softened, 10 minutes.
Meanwhile, grill chicken, flipping once, until cooked through and charred in places, about 3 minutes a side. Stir together olives, remaining 1/4 cup oil, herbs, and vinegar; season to taste.
Arrange chicken, eggplants, tomatoes, and cheese on a platter or plates. Sprinkle with olive mixture and more herbs. Drizzle with oil and serve with grilled bread.
