Chicken in a skillet!

Sprinkle 4 small boneless, skinless chicken breast halves with salt and pepper. In a little hot oil, brown chicken, 5-8 minutes. Remove. To skillet, add minced garlic, dried Italian seasoning, sliced onion and diced eggplant; cook, stirring occasionally, until softened, adding more oil if needed. Add canned diced tomatoes and drained capers; bring to a simmer. Add chicken. Cover; cook over medium-low heat until chicken is cooked through, 5-8 minutes.