Heat a non-stick skillet over high heat and cook chicken with two tablespoons olive oil until brown and caramelized (about 6 minutes). Transfer chicken to a plate.
Rinse the eggplant slices well, and squeeze them between your hands to remove any extra moisture. Cut into cubes and cook them in the skillet with the rest of the olive oil and the garlic until soft (about 5 minutes).
Add the chicken, gnocchi, gnocchi-water, tomato, basil, salt and pepper and cook over medium/high heat for 1-2 minutes or until the sauce from the juices thickens a little. Serve with parmesan or feta cheese (optional). Eat!
This recipe doubles easily if you use a large pot.