Season both sides of the the chicken with salt, pepper, oregano, and cayenne pepper.
In a large cast-iron, heat 2 tbsp Olive oil over medium-high heat. Add the chicken pieces to the pan and saute for 4-5 minutes on each side to form a golden brown crust. Cook the chicken in two batches if all of it does not fit in the pan. Once done, transfer the chicken to a pan and set aside.
Add onion to the pan and saute for 3 minutes, or until tender. Then, add garlic and saute for an additional 2 minutes. Add eggplant (optional) and saute for 10 minutes, or until golden-brown.
Add the tomatoes with their juice and fresh herbs. Add the chicken back to the sauce, making sure to chicken is submerged in the sauce. Bring the sauce to a boil, then reduce the heat to medium-low and cover the dish, allowing it to simmer for 30-40 minutes.
Serve the chicken over pasta, rice, or quinoa. Sprinkle with basil and Enjoy!