Chicken with Eggplant

Instructions

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Season the chicken breasts with salt and pepper.
3. Place the chicken breasts in the skillet and sear for about 3 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
4. Add the remaining olive oil to the same skillet. Add the chopped onion and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for another minute, stirring constantly to prevent burning.
5. Add the cubed eggplant to the skillet and cook for 5 minutes, stirring occasionally, until the eggplant begins to soften. Tip: If the eggplant starts absorbing too much oil, add a small splash of chicken broth.
6. Stir in the can of diced tomatoes, dried oregano, dried basil, chicken broth, and balsamic vinegar. Bring the mixture to a gentle simmer and cook for 5 more minutes.
7. Return the chicken breasts to the skillet, nestling them into the eggplant and tomato mixture. Spoon some of the sauce over the chicken.
8. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
9. Carefully remove the skillet from the oven. Sprinkle the grated Parmesan cheese over the top and let it sit for 5 minutes before serving. Tip: Letting it sit allows the flavors to intensify and the cheese to melt perfectly.
10. Garnish with fresh basil leaves if desired. Serve the chicken with eggplant warm, and enjoy!