- 4 thick slices eggplant (aubergine), cut lengthwise
- 4 chicken breast fillets
- 1 x 400g (14 ounce) can whole peeled tomatoes, drained and quartered
- 2 tablespoons salted capers, rinsed
- 1/4 cup (2 fluid ounnces) balsamic vinegar
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 1/4 cup whole basil leaves
- cracked black pepper
- Preheat the oven to 200° C (400° F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.