2 whole chicken breasts, halved and skinned
Nonstick cooking spray
Tbsp. olive oil
1 lg. onion, chopped
4 cloves garlic, sliced thin
1 med. red pepper, cut into 1 inch squares
1 med. zucchini, halved lengthwise and sliced
1 sm. eggplant, sliced and cut in wedges
1 lg. can (28 oz.) tomatoes, drained and chopped
1/4 tsp. each basil, thyme and oregano, crumbled
10 jumbo pitted ripe olives, halved
2 tbsp. minced parsley

Brown chicken breasts over moderate heat in a heavy 12 inch skillet that has been lightly coated with the cooking spray-about 5 minutes on each side. Transfer to a large bowl and set aside.

Add the olive oil, onion, and garlic to the skillet and cook, uncovered for 5 minutes, stirring occasionally. Add the red pepper and cook for 5 minutes, then add the zucchini and cook 5 minutes longer. Transfer the vegetables to the bowl with the chicken. Raise the heat to moderately high and cook the eggplant for 5 to 7 minutes, stirring constantly, until golden.

Return the chicken and vegetables to the skillet and add the tomatoes, basil, thyme, oregano, and olives. Lower the heat to moderate, cover, and cook for 15 minutes or until the chicken is no longer pink near the bone. Serves 4.