Source: FamilyTime Community Cookbook

Serves: 4
Prep Time: 0 minutes
Cook Time: 0 minutes


4 thick slices eggplant, (aubergine), cut lengthwise
4 chicken breast, fillets
4 400g (14 oz) can whole peeled tomatoes, drained and quartered
2 tablespoons salted capers, rinsed
1/4 cup (2 fl oz) 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.