Ingredients Jump to Instructions ↓

  1. 1 eggplant

  2. 2 zucchini

  3. salt and pepper 3/4 cup olive oil

  4. 7 pounds chicken -- in pieces

  5. 2 onions

  6. 2 red peppers

  7. 2 green peppers

  8. 4 cloves garlic

  9. 2 pounds tomatoes

  10. 1/2 cup fresh basil -- chopped

  11. 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 l et stand 30 minutes. 4. Meanwhile heat 2 Tbsp of the oil in a frying pan over medium high heat. Spri nkle the chicken with salt and pepper, add to pan and brown well on both sides; add more oil as needed. 5. Return all chicken to the pan, reduce heat to simmer, cover and cook until a lmost done about 20 minutes. 6. Meanwhile slice the onions, cut the peppers into squares, mince the garlic a nd chop the tomatoes. 7. Pat the eggplant and zucchini dry. 8. In a dutch oven heat 2 Tbsp oil over high heat and add half of the eggplant. Cook stirring until browned and softened, about 5 minutes; remove and repeat w ith remaining eggplant adding more oil as needed. 9. In the same skillet brown the zucchini, about 5 minutes. Add to the cooked e ggplant. Add remaining 1 Tbsp oil to the pan, reduce the heat to low and saute the onions, red and green peppers. Cover and cook until softened about 15 minut es. 10. Stir in garlic, eggplant, zucchini; cover and simmer for 1 hour until very soft. 11. Add chicken and simmer until heated through about 30 minutes. Serve hot spi nkled with fresh chopped basil.


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