Moroccan Chicken With Eggplant-Zucchini Ragout

Recipe and photograph courtesy National Chicken Council. Yields 4 servings.

3 tablespoons olive oil, divided1½ to 2 pounds chicken leg quarters1 teaspoon1 teaspoon freshly ground black pepper, divided1 small eggplant, cut into½-inch dice1 medium zucchini, cut into½-inch dice1 small onion, diced2 cloves garlic, minced¼ cup white wine or water1 can (14½ ounces) diced tomatoes with juices¼ cup roughly chopped pimiento-stuffed green olives2 tablespoons capers, rinsed2 tablespoons red wine vinegar1 teaspoon sugar2 tablespoons minced fresh parsley