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
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

Serves: 4