Eggplant Adobo

6 Chicken breasts 1/2 Cup vinegar 1 1/2 Tbsp soy sauce 12 Garlic cloves, crushed 12 Peppercorns, crushed	Fry eggplant cubes in oil until brown. Set aside on paper towel to absorb the oil. In a saucepan, bring vinegar, soy sauce, and garlic to a boil and simmer for 6 minutes. Add fried eggplant to mixture and cook for 5 minutes more, stirring eggplant several times. Serve hot. Yield: 4 servings.