Ingredients:

 

1  med-lg. onion, either sliced or chopped into 1" pieces

1  large green (or red) pepper, chopped into 1" pieces

2-3  small-medium zucchini, sliced 1/8" thick

1  med-lg. eggplant, peeled and diced into 1/2" cubes

1/2-1 cup fresh mushrooms, sliced

1  16 oz. can tomatoes, whole (break into pieces in pot, or diced--reserve liquid)

garlic  1 or 2 cloves, crushed

basil  to taste, about 1/2-1 tsp

oregeno  to taste, about 1/2-1 tsp

black pepper  a few shakes/grinds

thyme and/or parsley can also be added (I don't use)

Olive oil  2-3 tblsp.

 

Traditional recipe calls for sliced, mild sausage. I prefer boneless breast of chicken (about 1-1 1/2 lbs) cut up into bite-sized pieces.

 

Prep:

 

Chop all of the veggies in advance of cooking--eggplant last.

 

If using chicken, cut up and cook in skillet while chopping veggies. Set aside.

 

In a deep pot or dutch oven, start by sauteeing onions and green pepper with garlic in some olive oil. When they start to become translucent, begin adding zucchini slices. Add more oil if necessary, toss as the zucchini starts to cook down. Eventually add eggplant, again, tossing as it cooks. Add the mushrooms last, again adding a bit of oil if needed. Keep tossing the veggies as they cook. Add tomatoes (if whole, break them up in the pot) and maybe half of the juice from the can. Simmer for about 15 minutes, then add the cooked chicken.

 

Serve over rice or noodles, or with garlic bread. Sprinkle some shredded parmesan on top.

 

Serves 4.

 

 

If you are using chopped chicken,