Chicken & Eggplant Bake

This dish was so delicious, I based it on another recipe I read on the interwebs....

Ingredients:

1 large eggplant (or about 10 mini eggplants)

1 large white onions

1 lb of chicken breast

1 14.5 oz can of diced tomatoes (I prefer fire roasted)

grated asiago cheese

parmesan or romano cheese or similar

Seasonings to taste:

sea salt

fresh ground black pepper

dried basil

balsamic vinegar

brown sugar

crushed garlic

Equipment:

2 knives

2 cutting boards

1 oven safe dish with a  cover

1 small bowl

What you do:

1. preheat oven to 350 Degrees.
2. empty can of tomatoes into bowl. Add salt, pepper and basil. A teaspoon or more of brown sugar and about a tablespoon of balsamic vinegar. Stir it, taste it, add more of what you think is missing... then set it aside.
3. Cube the eggplant and add to dish. Slice the onion in thick slices and add to the dish. Coat lightly with olive oil. Add salt, pepper, dried basil & garlic. Toss together.
4. Switch the knife & the cutting board. Cube the chicken, add salt pepper & basil. Add to the dish ina single layer.
5. Pour the tomatoes over the chicken, cover and place in the oven for 40 minutes.
6. Uncover, sprinkle with asiago and parmesan bake for another 15 minutes.
7. Remove, let cool, enjoy...