In boiling salted water, cook eggplant 5 minutes; drain well. in medium bowl, combine oil, vinegar, garlic, basil and pepper. Add eggplant; toss to coat. Add chicken, tomato, pepper squares and onion; toss gently to coat. Cover; refrigerate until serving time, at least 2 hours.
Makes 2-1/2 cups or 2 servings
Cajun Country -- New Iberia, Louisiana