Name: Balsamic Chicken with Eggplant
Ingredients: 1 medium 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

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.

SERVINGS 4

1 medium 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

RECIPE INSTRUCTIONS

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