Crispy Chicken Thighs With Chickpeas and Summer Veggies

Name: Crispy Chicken Thighs With Chickpeas and Summer Veggies
Ingredients: 4 6-oz. bone-in, skin-on chicken thighs, patted dry; 2 1/2 tsp. kosher salt, divided; 2 Tbsp. olive oil, divided; 1 small (about 9 oz.) eggplant, chopped (about 4 cups); 6 garlic cloves, finely chopped (about 2 Tbsp.); 2 tsp. dried Italian seasoning; 1/2 tsp. crushed red pepper; 1 pt. cherry tomatoes; 1 15-oz. can chickpeas, drained and rinsed; 2/3 cup pickled Peppadew peppers (from a 14-oz. jar); Torn fresh basil leaves, from garnish (optional)