Balsamic & Tomato Roasted Chicken Breast

Ingredients
4 thick slices eggplant
4 chicken breasts trimmed of fat
1x 400g whole peeled tomatoes quartered
2 tablespoons salted capers, rinsed
¼ cup Balsamic vinegar
1 tablespoon Olive oil
2 tablespoons brown sugar
¼ cup whole basil leaves (optional)
cracked black pepper

Procedure
Pre heat oven to 200C (400F)
Place eggplant in baking dish greased with oil
Top each slice of eggplant with chicken breast
Top chicken with slices of tomato
Spoon capers over chicken breasts
Combine sugar & vinegar & spoon over
Season with cracked pepper
Bake 20-25 minutes or until cooked
Sprinkle with basil leaves if desired