Roast Chicken and Pesto Potatoes Tower With Tomato Eggplant Cold Salad - I Feel Like Cooking

Ingredients

• 1 C shredded leftover roast chicken or shredded rotisseries, or finely chopped cooked chicken breasts.
• ½ C drippings or chicken stock
• 1 t cornstarch
• 2 medium russet potatoes, peeled and diced
• 2 t salted butter
• 2 T sour cream
• 3 T milk
• Salt and pepper
• 1 heaping T of the pesto (see next)
• 1 C chopped fresh Italian parsley, plus more for garnish
• 2 cloves garlic finely diced
• 2 t capers
• 3-4 T olive oil to mix
• Juice from ½ lemon
• 2 large beefsteak tomatoes prepared concassé
• 1 C of eggplant, diced
• 1 T apple cider vinegar
• Juice from ½ a lemon
• 2 T olive oil
• 2 peeled medium russet potatoes, cut into small chunks
• Cold water