Sticky Szechuan chicken with eggplant and shiitake mushrooms

A deceptively simple Karen Martini-inspired tray-bake that could happily take centre stage at a dinner party. Free-range chicken supremes (an elegant breast with just a wing tip attached), marinated in five spice, soy and ginger, and served on a bed of diced, roast eggplants and shiitake mushrooms, with a sachet of glossy Szechuan peppercorn-scented soy finishing sauce. Whack in the oven, pour over the sauce and dish up with a big pile of Asian greens.