4 boneless chicken breasts, cut into cubes
1/4 c. vegetable oil
2 sm. eggplant, cut into cubes
1 lg. onion, chopped
1 med. green pepper, chopped
1/2 lb. mushroom, sliced
1 can (16 oz.) tomatoes
2 cloves garlic, minced or pressed
1 tbsp. Italian herbs
Salt and pepper

In a large skillet, heat oil and cook chicken over medium heat for 3 minutes, stirring frequently. Add the zucchini, eggplant, onion, green pepper, mushrooms and garlic. Cook for an additional 2 minutes, add the tomatoes, stirring carefully. Add the Italian herbs, salt and pepper, simmer uncovered for about 10 minutes. The dish is done when the chicken and vegetables are fork tender.