Maple Glazed Chicken and Roasted Sweet Eggplant

1/4 c. maple syrup
1/4 c. chopped pecans
1 tsp grated ginger
2 Tbs butter
1 lb boneless chicken, thighs or cutlets

 Combine maple syrup, pecans, and ginger. Mix to coat and set aside. Salt and pepper the chicken. Sear the chicken in butter until brown. Pour syrup and pecan mixture over the chicken. Coat the chicken well and cook chicken until it's done. Serve with pan drippings over the top.

1 eggplant
3/4 c. olive oil
3/4 c. balsamic vinegar
1 Tbs sugar
chopped rosemary

Preheat broiler. Cut eggplant into 1/2 inch slices and brush both sides with olive oil. Place on a baking sheet lined with foil. On the top rack, broil eggplant 3 minutes. Remove and flip the pieces. Broil 3 more minutes. Remove. Combine vinegar, sugar and rosemary in a saucepan and heat until the sugar dissolves. Drizzle over the eggplant.