Chicken (baked) with aubergine, courgette & tomato ragout

Ingredients
500g Full Fat Margarine
12 Chicken Breast Fillets
4 onions, peeled and quartered
4 garlic cloves, peeled and smashed
2 aubergines, trimmed, lightly salted and cut diagonally
400g courgettes, trimmed and cut diagonally
1 red pepper, cut diagonally
5g Robertsons Thyme Spice
2 fresh rosemary (stems removed)
100ml white wine
500g Knorr Tomato Pronto
20g Veggie Seasoning
Black Pepper

Method
Preheat oven to 180°C
Melt Margarine and fry chicken fillets for 5 - 8 minutes. Remove from pan and set aside in a casserole dish.
In the same pan fry onions, garlic, aubergine, courgettes, thyme and rosemary for at least 8 minutes, stirring occasionally
Pour the tomato ragout mixture over chicken pieces and mix well.
Place in oven for 40 - 50 minutes stirring occasionally.
Serve with Knor Mash Flakes or plenty of crusty bread on the side.