Chicken with Baked Eggplant & Tomato

This is one that I tried once and liked, but I would add salt and pepper to the vegetables to enhance the flavors.

Ingredients:

- 1 Red Pepper
- 1 Eggplant
- 3 Tomatoes
- 7oz. Large Button Mushrooms
- 1 Onion
- Canola or Olive Spray
- 1 1/2 Tbs Tomato Paste
- 1/2 Cup Chicken Stock
- 3 Tbs Dry White Wine
- 2 Slices low-fat/ Turkey Bacon
- 4 Boneless, Skinless Chicken Breasts
- 4 Small Sprigs Rosemary

Directions:

Preheat oven to 400 degrees. Cut the pepper & eggplant into bite-sized pieces. Cut the tomatoes into quarters, the mushrooms into halves, and the onion into thin wedges. Mix the vegetables together in a roasting pan. Spray with oil & bake for 1 hour or until starting to brown and soften, stirring once.

Mix together the tomato paste, stock and wine, then pour into the roasting pan with the vegetables and roast for 10 minutes, or until thickened.

Meanwhile, cut the bacon in half. Wrap a strip around each chicken breast securing underneath with a toothpick. Poke a sprig of fresh rosemary underneath the bacon. Heat a non-stick frying pan over medium heat. Spray with oil. Cook the chicken for 2-3 minutes on each side, or until golden on both sides. Cover and cook for 10-15 minutes or until chicken is cooked through. Remove the toothpicks. Serve the Chicken on the vegetables, surrounded with sauce.

This dish went well with orzo pasta tossed in a light olive oil with salt & fresh cracked black pepper. A nice wholegrain bread would go nicely too!