Eggplant Topper

6 cloves garlic
1 onion
6 mushrooms
2 large ripe tomatoes
1 large or 2 medium eggplant
2 chicken breast fillets
1/2 cup tomato cooking base
tablespoon tomato paste
1 tablespoon chopped basil
1 tablespoon chopped oregano
Pink Himalayan rock salt
2 tablespoon olive oil
Olive oil spray

Preheat oven to 180 degrees. Wash eggplant and slice into rounds approximately 1 to 2cm thick. Line tray with baking paper and lightly spray with olive oil. Place eggplant rounds on tray. Spray with olive oil and lightly sprinkle with pink Himalayan rock salt. Bake in preheated oven for 30 minutes.

While eggplant cooks, prepare the topping. Dice chicken breasts and cook in 1 tablespoon olive oil until brown. Remove from pan. Dice onions and tomatoes, finely chop garlic and slice mushrooms. Add 1 tablespoon olive oil to pan. Cook onion and garlic until translucent. Stir frequently. Add mushrooms and cook until soft. Add tomatoes, tomato cooking base and water.
Cook 3 to 5 minutes until tomatoes are soft.

Return chicken to pan, add basil and oregano and simmer gently for about 10 minutes. Arrange eggplant on plate. Spoon over topping. Garnish with fresh parsley.