*  Exported from  MasterCook  *

                   Chicken Saute With Summer Vegetables

Recipe By     : For Women First - August, 1991
Serving Size  : 8    Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Eggplant
   2                    Zucchini
                        Salt and pepper
     3/4  c             Olive oil
   7      lb            Chicken -- in pieces
   2                    Onions
   2                    Red peppers
   2                    Green peppers
   4      cl            Garlic
   2      lb            Tomatoes
     1/2  c             Fresh basil -- chopped

Cut eggplant into approximately 3/4" cubes.

Cut zucchini into thick slices.

Put eggplant and zucchini in a colander, sprinkle generously with
salt and let stand 30 minutes.

Meanwhile heat 2 tb of the oil in a frying pan over medium high heat.
Sprinkle the chicken with salt and pepper, add to pan and brown well
on both sides; add more oil as needed.

Return all chicken to the pan, reduce heat to simmer, cover and cook
until almost done about 20 minutes.

Meanwhile slice the onions, cut the peppers into squares, mince the
garlic and chop the tomatoes.

Pat the eggplant and zucchini dry.

In a dutch oven heat 2 tb oil over high heat and add half of the
eggplant. Cook stirring until browned and softened, about 5 minutes;
remove and repeat with remaining eggplant adding more oil as needed.

In the same skillet brown the zucchini, about 5 minutes. Add to the
cooked eggplant. Add remaining 1 tb oil to the pan, reduce the heat
to low and saute the onions, red and green peppers. Cover and cook
until softened about 15 minutes.

Stir in garlic, eggplant, zucchini; cover and simmer for 1 hour until
very soft.

Add chicken and simmer until heated through about 30 minutes. Serve
hot sprinkled with fresh chopped basil.


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