Heat oven to 180C.
In a large roasting tin, toss together the eggplant, zucchini and capsicum with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning.
Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
Mix remaining rosemary, garlic and oil together.
Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
After the vegetables have cooked for 20 mins, add the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables
Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, or until the chicken is cooked through and the vegetables are lightly caramelised.
Serve warm
