chicken saute with summer vegetables

How To Make chicken saute with summer vegetables

• 1

  Cut eggplant into approximately 3/4 inch cubes.
• 2

  Cut zucchini into thick slices.
• 3

  Put eggplant and zucchini in a colander, sprinkle generously with salt and let stand 30 minutes.
• 4

  Meanwhile heat 2 tablespoons of the oil in a frying pan over medium high heat.
• 5

  Sprinkle the chicken with salt and pepper, add to pan and brown well on both sides; add more oil as needed.
• 6

  Return all chicken to the pan, reduce heat to simmer, cover and cook until almost done about 20 minutes.
• 7

  Meanwhile slice the onions, cut the peppers into squares, mince the garlic and chop the tomatoes.
• 8

  Pat the eggplant and zucchini dry.
• 9

  In a dutch oven heat 2 tablespoons oil over high heat and add half of the eggplant.
• 10

  Cook stirring until browned and softened, about 5 minutes; remove and repeat with remaining eggplant adding more oil as needed.
• 11

  In the same skillet brown the zucchini, about 5 minutes.
• 12

  Add to the cooked eggplant.
• 13

  Add remaining 1 tablespoon oil to the pan, reduce the heat to low and saute the onions, red and green peppers.
• 14

  Cover and cook until softened about 15 minutes.
• 15

  Stir in garlic, eggplant, zucchini; cover and simmer for 1 hour until very soft.
• 16

  Add chicken and simmer until heated through about 30 minutes.
• 17

  Serve hot spinkled with fresh chopped basil.
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