Balsamic and Tomato Roast Chicken
Serves 4

4 thick slices eggplant, cut lengthwise
4 chicken breast fillets
1 x 14 oz can whole peeled tomatoes, drained and quartered
2 tbsp salted capers, rinsed
cup balsamic vinegar
1 tbsp olive oil
2 tbsp brown sugar
cup whole basil leaves
cracked black pepper

Preheat the oven to 400F. 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 an arugula salad.

-Donna Hay, Off the Shelf: Cooking from the Pantry