Method
Prep:30min  ›  Cook:25min  ›  Ready in:55min 

1. Preheat the oven to 190°C/ gas 5. Heat the oil in a deep frying pan or flameproof casserole, add the onion and garlic and stir for 2 minutes over a medium heat. Add the mushrooms and cook for 3–4 minutes until lightly coloured, stirring frequently.
2. Stir in the diced aubergine, cook for 2 minutes, then add the chopped tomatoes and stir over a medium-high heat for 2 minutes to combine. Reduce the heat and leave the sauce to simmer for 15 minutes until thick. Stir in the basil and season to taste.
3. If using a flameproof casserole, lay the chicken in the sauce. Alternatively, arrange the chicken in a single layer in a deep ovenproof baking dish or casserole and spoon the sauce over. Cover and bake for 25 minutes or until the chicken is thoroughly cooked.
4. Towards the end of the, preheat the grill. Uncover the chicken and sprinkle over the cheese. Put the dish under the grill for 1–2 minutes until the cheese is melted and bubbling.

variations

Replace the mushrooms with a 400g can of artichoke hearts, drained and quartered, or with 4 courgettes, diced. * This dish would also work well using pheasant breasts or turkey escalopes.