Balsamic and Tomato Roast Chicken

• 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

1. Preheat the oven to 200 C (400 F).
2. Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast.
3. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast.
4. Bake for 20-25 minutes or until the chicken is cooked through.
5. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.

aubergine, chicken, capers, fluid ounnces, olive oil, brown sugar, whole basil, cracked black pepper

Taken from www.epicurious.com/recipes/food/views/balsamic-and-tomato-roast-chicken-105868 (may not work)