Ingredients Jump to Instructions ↓

  1. 2 clove(s) garlic 1 large onion 1 medium (about 2 pounds) eggplant 2 medium (about 10 ounces each) zucchini 2 medium green peppers 4 large plum tomatoes 1 large bunch basil 1 tablespoon(s) salad oil 1 can(s) (8-ounce) tomato sauce 1 tablespoon(s) cider vinegar 1 1/2 teaspoon(s) sugar Salt 1 1/2 pound(s) chicken cutlets 3/4 teaspoon(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.


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