Chicken Provencale

FOR VEGETABLE: In a large saucepan combine the eggplant, tomatoes, onion, red and green sweet peppers, wine or chicken broth, basil, garlic, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Uncover and simmer for 5 minutes more, or till vegetables are tender and nearly all of the liquid is evaporated.

FOR CHICKEN: 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 a 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with salt.

In a large skillet heat the oil and paprika over medium-high heat. Add the chicken and cook for 4 to 6 minutes, or till tender and no pink remains, turning once.

TO SERVE: Spoon vegetables on plates and top with chicken.