BALSAMIC AND TOMATO ROAST CHICKEN WITH EGGPLANT

1 aubergine (eggplant)
4 chicken breasts, skinless, boneless
1 can tomatoes
balsamic vinegar (to taste)
olive oil
2 tbsp brown sugar
black pepper (to taste)
basil leaves (for garnish)

Mix the tomatoes, balsamic, olive oil, brown sugar, and black pepper all together; set aside.

Cut the aubergine into 4 lengthwise slices. Place in the bottom of a baking tray or casserole dish. Drizzle a little olive oil over the eggplant and season with salt and pepper.

Place the chicken on top of the aubergine (1 slice of aubergine to 1 chicken breast) then pour on the tomato mixture.

Cook in a medium/high (350-375F) oven for 25-30 minutes.

Garnish with the basil and serve.