Chicken Saute with Summer Vegetables
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chicken, frying pieces
fresh basil leaves, chopped
Cut eggplant into approximately 3/4 inch 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 tablespoons 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 tablespoons 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 tablespoon 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 spinkled with fresh chopped basil.