Step 1

Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook for 8-10 minutes or until charred and blistered. Place in a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel and discard the skin. Place the capsicum flesh and tomato in the bowl of a food processor and process until smooth.

Step 2

Heat 1 tablespoon of oil in a medium saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes or until soft. Add the capsicum mixture and water. Simmer for 20 minutes or until the sauce thickens.

Step 3

Meanwhile, heat 2 tablespoons of the remaining oil in a large non-stick frying pan. Add half the eggplant and cook for 4 minutes each side or until light golden. Transfer to a plate and set aside to cool. Repeat with the remaining eggplant, reheating the pan between batches.

Step 4

Wrap 1 slice of eggplant around each chicken piece, then wrap 1 slice of prosciutto around the eggplant.

Step 5

Heat the remaining oil in a large frying pan over medium-high heat. Add half the chicken and cook for 3 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chicken, reheating the pan between batches.

Step 6

Divide the chicken among serving plates and top with the capsicum sauce to serve.