Sprinkle salt over the eggplant generously and then place the eggplant in a colander to drain for 10-15 minutes.
Rinse under running water, then squeeze dry as much as you can.
Place eggplant in the slow cooker with onion, garlic, pine nuts, tomato sauce, vinegar, olive oil, basil, thyme, and red pepper.
Stir to combine and season to taste with salt and pepper.
Season chicken breasts with salt and pepper and add to the slow cooker.
Cook on high for 4-5 hours or on low for 6-8 hours.