Chicken Provencal - cooking recipe

Ingredients

10 ounces eggplants, cubed and peeled
2 medium tomatoes, peeled, seeded and chopped
1 medium onion, sliced thinly
1 medium red bell pepper, cut into thin strips
1/4 cup dry red wine or 1/4 cup chicken stock
2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
2 garlic cloves, minced
4 boneless skinless chicken breast halves
salt
1 tablespoon olive oil (for frying)
1/2 teaspoon paprika

Preparation

In a large saucepan combine the eggplant, tomatoes, onion, peppers, wine, basil, garlic and 1/3 teaspoon salt. Bring to a boil, reduce heat. Simmer, cover for 10 minutes. Uncover and simmer 5 minutes more or until vegetables are tender and nearly all of the liquid is evaporated.
Meanwhile, rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap and lightly salt chicken.
In a large frying pan heat the oil and paprika over medium-high heat. Add chicken and cook for 4 to 6 minutes or until tender and no pink remains, turning once.
To serve, spoon vegetable over chicken.