Combine all the marinade ingredients in a bowl. Place the chicken breasts into the bowl, and cover with the marinade. Marinate fro several hours, turning the breasts occasionally so that they are well marinated on both sides.
2.
Fry the aubergine slices on both sides with plenty of olive oil. Set the aubergines aside and leave to cool on kitchen paper.
3.
Make the tomatoes sauce. Heat the olive oil in a large frying pan. Add the onion and the garlic, fry until soft. Add the tins of tomatoes, red wine and vinegar, bring to the boil. Reduce the heat and simmer for 30 mins. Add the herbs and simmer for a further 15 mins.
4.
Remove the breasts from the marinade, fry on both sides until the meat becomes white. Wrap each breast in several slice of aubergine and place in a large baking dish. Pour the sauce over the chicken breasts. Top with a layer of grated cheese, bake in the oven at 350º F for 45 minutes.
