In large skillet, cook chicken in 2 tbsp. oil over medium-high until golden, 4 minutes. Transfer to plate. Add eggplant and 2 tbsp. oil to the skillet; cook to soften, 3 minutes. Stir in remaining oil, jalapenos and garlic; cook 1 minute. Add 1/2 cup water, wine, soy sauce, chicken with its juices and 2/3 cup basil; simmer 3 to 5 minutes. Serve over rice with remaining basil.