1 med. eggplant or zucchini
4 boneless chicken breasts
Garlic to taste
2 (16 oz.) cans stewed to tomatoes
Basil, oregano, pepper
3/4 lb. feta cheese

Slice eggplant or zucchini 3/4" thick and place in a single layer in an 8"x8" pan. Broil 10 minutes on both sides. Brown chicken and garlic in olive oil. Place on top of the eggplant. Cover with stewed tomatoes and spices. Sprinkle on the feta cheese. Bake at 350 degrees for 20 minutes.