2 boneless chicken breasts
2 slices eggplant, lengthwise 3/4" thick
Fresh basil, to taste
Fresh ground black pepper, to taste
2 oz. pine nuts
Chicken stock
White wine, if desired

Saute eggplant in olive oil until soft. Place chicken (skinless) in covered dish in oven with chicken stock, white wine, basil and pepper to taste, at 350 degrees for 10 minutes.

Place slice of eggplant over each chicken breast, then sprinkle with pine nuts. Bake at 350 degrees for 20 minutes or until eggplant is soft. Uncover and bake an additional 5 minutes to brown.