The easy version of a classic French dish. Zucchini, eggplant and tomatoes cooked in one pot with seasoned chicken for a healthy, flavorful and comforting fall dish. More easy dinners: www.crunchycreamysweet.com
Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
Heat up more oil in pan, add garlic and onion and saute until the onion is almost translucent.
Add zucchini, eggplant and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve.
Notes
You can use any tomatoes you have for this dish: Roma, on-the-vine or heirloom.Skip the chicken for a vegetarian version. Add chickpeas or black beans for protein, if desired. Add 3 cups of chicken or vegetable broth or stock to make this dish into a soup.