4 chicken breasts
2 Tbsps. butter
2 Tbsps. olive oil
4 ozs. sliced mushrooms
1 small eggplant
2 Roma tomatoes
1/2 green bell pepper
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. salt
Dash of pepper
1 cup white wine

Brown chicken in butter and olive oil. Place in casserole and cover with sauteed mushrooms. Peel and cut eggplant into fingers, add to casserole. Quarter and add tomatoes. Cut pepper into 8 strips and add. Sprinkle with herbs and salt. Add wine. Cover and cook for 45 minutes at 350 degrees. Serve over rice.