Chicken and Vegetables

Mince garlic. Chop onion. Cut eggplant, zucchini, and peppers into 3/4-inch pieces. Seed and chop tomatoes. Chop enough basil to equal 1/2 cup. Reserve remaining basil sprigs for garnish later. In nonstick 5-quart Dutch oven or saucepot over high heat, in hot salad oil, cook garlic, onion, eggplant, zucchini, peppers, and tomatoes until onion is tender-crisp. Stir in tomato sauce, cider vinegar, sugar, and 3/4 teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until vegetables are very tender. Stir in chopped basil. Meanwhile, sprinkle chicken cutlets with pepper and 3/4 teaspoon salt. In nonstick 12-inch skillet over high heat, cook chicken cutlets, a few at a time (if cutlets are large, cut them into desired pieces), 2 to 3 minutes until chicken loses its pink color throughout. Serve chicken cutlets with vegetable mixture. Garnish with basil sprigs.