Pre-heat oven to 200°C . Drizzle an ovenproof dish with Lupi Extra Virgin Olive Oil. 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
