Roasted Salmon and Eggplant With Wilted Escarole

Ingredients

• 4 small or 2 medium eggplants (about 2 pounds), cut into 1-inch pieces
• 1/4 cup olive oil
• kosher salt and black pepper
• 4 6-ounce boneless, skinless salmon fillets
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons toasted sesame seeds
• 1 small head escarole, leaves torn (about 8 cups)
• 1/4 cup pitted oil-cured black olives, halved
• 1 tablespoon sherry vinegar or red wine vinegar

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