Eggplant, chicken breast and mushrooms blend with a light sauce and cherry tomatoes in the oven to form a healthy and very easy, tasty dinner. It's nice served over couscous.
Salt eggplant slices for 15 minutes, rinse with water and lay out on a lightly greased roasting dish in a single layer.
Top the eggplant with the sliced chicken breast, sliced mushrooms and diced bacon.
In a medium bowl combine the balsamic vinegar, olive oil and sugar until well mixed. Add the capers and cherry tomatoes then spread over the chicken in the roasting dish.
Top with olives (optional).
Place in the oven for approximately 25 minutes or until chicken is cooked through and eggplant is tender.