Balsamic Chicken with Aubergine / eggplant

This tasty dish is both hearty and healthy. Use canned cherry tomatoes instead of Italian tomatoes for extra sweetness and texture; or separate and reduce the cooking liquid in a large sauté pan, to create a thicker, more intensely-flavoured sauce for serving.

1 medium aubergine/eggplant
Lupi Extra Virgin Olive Oil Pump Spray
4 chicken breast fillets
1 x 400g can tomatoes, drained and quartered
2 Tbsp salted capers, rinsed
¼ cup Lupi Balsamic Vinegar
2 Tbsp Lupi Extra Virgin Olive Oil
2 Tbsp brown sugar
¼ cup fresh basil leaves
Freshly ground black pepper, to taste

Pre-heat oven to 200°C . Spray an ovenproof dish with Lupi Extra Virgin Olive Oil Pump Spray. Slice aubergine lengthwise into 4 thick slices, and place these in the bottom of the oven dish. Top each slice with a chicken breast fillet. Combine tomatoes, capers, Lupi Balsamic Vinegar, Lupi Extra Virgin Olive Oil and sugar, and spread over the chicken breasts. Bake 20-25 minutes (or until chicken is cooked through). Sprinkle with basil leaves and freshly ground black pepper. Serve with rocket salad or a green salad of your choice

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