Ingredients

　　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.

　　Reprinted with permission from Off the Shelf: Cooking from the Pantry by Dona Hay. © 2001 William Morrow