Chicken and Eggplant Margherita | Clean Plates

Ingredients

• 6 slices bacon, chopped
• 1 ½ pounds boneless, skinless chicken breast halves, cut across into 1-inch-thick slices
• ¾ teaspoon salt, divided
• ½ teaspoon ground black pepper, divided
• 1 medium eggplant (about 1 pound), unpeeled, cut across into ½-inch-thick rounds, and each round quartered
• 1 tablespoon olive oil
• 1 medium onion, coarsely chopped (about 1 cup)
• 6 garlic cloves, minced
• 1 tablespoon drained nonpareil capers
• ¼ teaspoon crushed red pepper flakes (or to taste)
• 1 (14.5-ounce) can diced fire-roasted tomatoes
• 4 ounces fresh mozzarella, cut into scant ¼-inch-thick slices
• ¼ cup fresh basil leaves