Chicken with Sun-dried tomato, eggplant, and basil

Ingredients:
1 lb. chicken, thawed
1 small eggplant
1/3 cup sun-dried tomatoes
1 cup broth
1/4 cup basil
4 cloves garlic, chopped
4 T oil
Flour for dredging
Salt and pepper

Directions:
Peel and chop eggplant and place on baking sheet. Drizzle with 2 T olive oil and season with salt and pepper. Roast on 375 for 10-15 minutes, or until soft. Meanwhile, Dredge chicken in flour and fry in remaining 2T oil on medium heat for about 4-5 minutes on each side. Add garlic and sundried tomatoes to the pan with the chicken. Cook for 2-3 minutes and then add eggplant, broth and basil. Bring to a simmer and then serve with bread or rice.