Chicken with Eggplant, Capers and Kalamata Ollives

1 T olive oil
1 1/4 lb. boneless , skinless, chicken breast , cut into 1" pieces
1 medium eggplant, peeled and cut into 1" pieces
1 c diced onion
2 cloves garlic , minced
1 14 oz. can diced tomatoes, undrained
1 C pitted kalamta olives
1T capers, rinsed and drained
1 tsp. dried thyme
1 tsp. dried oregano
2 bay leaves
2T dried basil
salt and pepper to taste
Heat the oil in a large skillet over medium hign heat. Add the chickan and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside. To the same skillet add the eggplant, onion and garlic, cook for 3 minutes or until all is softened. Return the chicken to the pan and add the tomatoes, olives, capers, thyme, oregano and bay leaves. Bring to a simmer, reduce the heat to low , partially cover the skillet and simmer until the chicken is cooked through, about 5 minutes. Remove from the heat, remove the bay leaves, sir in the basil, salt and pepper and serve.