Pre-heat grill to high heat.
Season chicken breasts with oil, salt and pepper.
Grill 7-8 minutes per side or until fully cooked; set aside.

In a large non stick cooking pot, brown eggplant over medium-high heat for about 5 minutes.

Add a pinch of salt or pepper to get juices released out of the eggplant.

Add red or green pepper and onion; cook for additional 8 minutes or until soft.

Add in tomatoes, raisins, vinegar and sugar. Simmer for 15 minutes.

Adjust seasoning and
Serve over grilled chicken breast slices.