Ingredients
- 4 Thick slices eggplant (aubergine) (Cut lengthwise)
- 4 Chicken breast fillets
- 1 x 400 gms (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
Instructions
- Preheat the oven to 200(degree)C (400(degree)F). Place the eggplant in 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.
Notes
Serves 4.