Method

• 1.
  For the stuffing, place the sourdough and pine nuts in a small food processor and whiz until finely chopped. Add the ricotta, egg yolk, pecorino or parmesan and a pinch each of salt and pepper and pulse a few more times to combine. Transfer to a small bowl.
• 2.
  Working with one chicken breast at a time, place between two pieces of baking paper and gently pound to even out and thin a little. Be careful not to over-flatten.
• 3.
  With a sharp knife, make a small incision in one side of the chicken breast to form a pocket. Use a dessert spoon to fill the pocket with one-quarter of the stuffing mixture. Press the seam closed and secure with a few toothpicks. Repeat with the remaining chicken and stuffing.
• 4.
  Season the chicken with salt and pepper and heat 1 tbs olive oil in a saute pan with a lid over medium-high heat.
• 5.
  Add the chicken and seal for 1-2 minutes on each side, then remove from the pan.
• 6.
  Reduce the heat to medium, add the remaining oil and the onion, garlic and the leaves of two basil stalks and cook for 4 minutes to soften. Add the eggplant and a pinch of salt and pepper, and stir to coat in the onion mixture. Cook for 6-8 minutes to lightly colour, then add the vinegar, caster sugar, raisins and tomatoes. Rinse out the tomato juices left in the can with 1/2 cup (125ml) water and stir through.
• 7.
  Nestle chicken in the eggplant stew and cover with the lid. Turn heat down to low and cook for 30-35 minutes until chicken is tender and eggplant is very soft.
• 8.
  Remove the toothpicks from the chicken and place some mozzarella on and around each breast. Cover the pan and continue to cook for 5 minutes, or until the cheese has melted. Alternatively, preheat the oven grill, transfer the pan to the oven and grill for 5 minutes or until the mozzarella is bubbling and golden.
• 9.
  Serve with an extra sprinkling of pecorino or parmesan and the remaining basil leaves scattered over the top.
• 10.
  Slow cooker method: Follow the preparation instructions until you have made the eggplant stew. Heat the slow cooker. Transfer the eggplant stew to the slow cooker along with the stuffed chicken breasts. Cover and cook on high for 1 hour 45 minutes, or on low for 5 hours or until the chicken is very tender and the eggplant is very soft.
• 11.
  Place the mozzarella on and around each chicken breast. Cover and continue to cook for 10-15 minutes until the mozzarella has melted. Alternatively, preheat the oven grill to high, transfer the sauce and chicken to a shallow baking dish and grill for 5 minutes or until the mozzarella is bubbling and golden. Serve with an extra sprinkling of pecorino or parmesan and the remaining basil leaves scattered over the top.