In a large skillet add the butter and melt on medium heat. Next, add the garlic and sauté until golden, about 1-2 minutes.
Next, add the chicken and sauté for 4 minutes, mixing occasionally.
Continuing on high heat, add the eggplant, salt, and pepper and sauté for 5 minutes, mixing occasionally.
Finally, add the lemon juice and sauté for 2-4 minutes, until the eggplant is tender, ensuring to mix occasionally.
Serve the scampi chicken with eggplant with a side of roasted potatoes, brown rice, or with your favorite pasta.