First cut the chicken into strips, then put it in a bowl, add salt, oil, vinegar and thyme, mix and leave to marinate for 30 minutes.

In the meantime, wash and clean the aubergines and cherry tomatoes and cut the first into cubes and the second into wedges.

After 30 minutes, put all the ingredients on the baking sheet lined with parchment paper, mix them together, then scatter them on the baking sheet, so that they do not overlap too much, or they will not become crunchy.
Bake for about 30 minutes in a preheated convection oven at 180 ° C.

The chicken breast with eggplant is ready, serve it immediately.

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