Simmer the chicken: Place 4 chicken drumsticks in a large pot with 3 quarts water. Bring to a boil over high heat, then drop to a low simmer and skim off the foam as it rises.

Season the broth: After 20 minutes of simmering, add 2 tsp kosher salt, 6 whole black peppercorns, and 1 bay leaf. Keep simmering until the meat pulls easily off the bone with a fork (at least 165°F / 74°C in the thickest part).

Shred the chicken: When it is cool enough to handle, remove and discard the skin and bones, then shred the meat with two forks. Save the broth (Note 2).

Dice the vegetables: While the chicken simmers, peel 2 Chinese eggplants and cut them into 1 inch (2.5 cm) cubes. Seed 1 large red bell pepper and 1 large yellow bell pepper and dice them 1/2 to 1 inch (1.5 to 2.5 cm). Dice 1 medium onion into 1/2 inch (1.5 cm) pieces and chop 1/2 cup fresh parsley.

Sauté the eggplant: Heat about 1 Tbsp of the olive oil in a large skillet over high heat and brown the eggplant on all sides. Add 1/2 cup chicken broth, cover and cook until tender. Season with salt and pepper, then move to a bowl to cool (Note 3).

Brown the red pepper: Wipe the skillet, add another 1 Tbsp of oil and brown the red bell pepper on all sides. Season with salt and pepper, cover and cook on lower heat until semi-soft. Move to its own bowl to cool.

Repeat with yellow: Cook the yellow bell pepper the same way and let it cool in its own bowl.

Sauté the onion: Wipe the skillet, add the last of the oil and cook the onion until golden brown. Let it cool.

Whisk the dressing: Whisk 1/4 cup mayonnaise, 2 garlic cloves, and 1 tsp vinegar until smooth.

Arrange by color: Lay the eggplant, red pepper, yellow pepper, onion, chicken, and parsley in rows on a platter (Note 5).

Drizzle and toss: Spoon the dressing into a zip-top bag, snip off a corner and drizzle it over the salad in a zig-zag. Toss right before serving, cold or gently warmed (Note 6).