Balsamic and tomato roast Chicken.

Brinjal
Chicken breast (1 pp)
tomatos
Balsamic vinegar (to taste)
olive oil
2tbs brown sugar
Black pepper
basil leaves


mix the tomatos, balsamic, olive oil, brown sugar and black pepper all together.
Slice the aubergine into long lengths (streight through to middle and so on) lay the aubergine in the bottom of a baking tray, or cassarole dish, drizzle a little olive oil over and season, place the chicken ontop of the aubergine (1 slice of aubergine to 1 chix)then pour on the tomato mix.
Cook in a medium/high oven for 25-30 mins.
garnish with the basil and serve.

Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) . and you can buy them in any good food store . that are boiled to a syrup. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting "must" is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, a cacia, juniper, and ash. The age of the vinegar is divided into young – from 3 to 5 years maturation; middle aged 6 to 12 years and the highly prized very old which is at least 12 years and up to 150 years old.