Chicken with Ricotta, Sun-Dried Tomatoes, and Eggplant

This recipe came from foodnetwork.com. I omitted the toasted pin nuts and did not dredge the chicken in flour in effort to save calories and it was amazing!!

Servings: 2

2 chicken breasts pounded thin seasoned with salt and pepper.
1 small eggplant peeled and cubed
3 garlic gloves chopped
1/4 cup sun dried tomatoes drained and chopped
hand full of fresh basil
1/4 cup chicken stock
1 large tablespoon of ricotta cheese for each piece of chicken
Salt and pepper
Olive oil

Heat a little oil in a deep skillet and brown chicken on both sides.
Microwave eggplant covered for 1 minutes tossed with a little olive oil and salt.
Add garlic to chicken, after a minute add eggplant, tomatoes, basil, and chicken stock. Bring to a simmer and let reduce about 5 minutes. Serve chicken topped with a large tablespoon of ricotta cheese, and then topped with tomato and eggplant sauce.

If you don't like ricotta leave it out, the sauce it amazing on its own.