Baked Chicken and Eggplant recipe

This is a pretty simple recipe and it's baked which always helps. I guessed on some of the amounts of ingredients because I don't always measure everything. You can always make it how you like though :)

Ingredients:

4 small to medium chicken breasts (slightly pounded to even thickness)
1 8oz can plain tomato sauce
2 Italian eggplants, diced (the heartier rounded type)
1 med onion, diced
1 red bell pepper, diced
3 cloves garlic
1 tbsp chopped flat leaf parsley fresh (more for garnish)
1 tbsp cornstarch in 2 tbsp cold water
2 tbsp olive oil
Salt to taste
1 tsp freshly ground pepper 
1 tsp dried basil
Crushed red pepper (optional)
Mozzarella cheese

Directions:

1.) Place chicken in a large baking dish (i.e. a lasagna pan)
2.) Sprinkle veggies and garlic around the chicken and then sprinkle parsley over everything
3.) In a medium bowl, stir together the tomato sauce, 4oz water (1/2 the tomato sauce can), olive oil, salt, pepper, basil, and red pepper. Pour mixture over chicken and veggies.
4.) Make a slurry with 2 tbsp of cold water and 1 tbsp cornstarch. Pour over everything.
5.) Cover with foil and bake at 350 for 45-60 minutes until veggies and chicken are cooked through.
6.) Uncover and sprinkle chicken with mozzarella cheese. Bake for an additional 10-15 minutes or until cheese is slightly golden.

Garnish with parsley and enjoy!
You can serve it over pasta or rice too if you like.