Chicken, eggplant & tomato bake
Skinless chicken breast
Chargrilled eggplant, marinated in oil
Lightly spray a frying pan with oil. Cook 150g lean chicken breast until browned. Top with 2 thin slices marinated eggplant (drained), 2 tbs passata (Italian pureed tomatoes) and 30g mozzarella cheese (sliced). Place on a baking tray lined with baking paper and bake in oven preheated to 180°C or 160°C fan-forced until chicken is cooked through. Serve with rocket leaves, drizzled with 1 tsp balsamic vinegar.