• 2 table spoons olive oil
• 2x150g chicken breast – diced
• 60g thinly sliced zucchini
• 75g cubed eggplant
• 150g thinly sliced onion
• 50g sliced green capsicum
• 75 g sliced mushrooms
• 400g can tomatoes
• 2 garlic cloves, finely chopped
• 1 teaspoon crushed dried basil
• 1 tablespoon of vegetable stock
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper

Directions

1. Heat the oil in a large frying pan, add the chicken and saute, stirring for about 2 minutes. Add vegetables and cook, stirring.

2 Add tomatoes to the pan, stirring carefully. Stir in the garlic, vegetable stock, basil, parsely and pepper and simmer uncovered for about 5 minutes or untill fork goes easily into chicken.