1 broiler chicken, cut up
1 tbsp. olive oil
1 med. onion, chopped
1 med. green pepper, chopped
1 pkg. mushrooms, sliced
1 clove garlic, minced
3 lg. tomatoes, peeled and chopped
1 tsp. basil
1 tsp. sugar
1/4 tsp. pepper
1/4 tsp. salt
1 eggplant, pared and cut in 1/4 inch slices
8 oz. Mozzarella cheese
1/4 c. chopped fresh parsley

In fry pan place oil and heat to medium high temperature. Add chicken and cook turning about 10 minutes until brown on all sides. Transfer chicken to baking dish. In same pan, add onion, green pepper, mushrooms and garlic to pan juices. Cook, stirring about 5 minutes or until vegetables are tender crisp. Reduce heat and stir in tomatoes, basil, sugar, pepper and salt. Simmer 5 minutes. Place eggplant slices over chicken and spoon vegetable mixture over all. Cover with foil and bake in 350 degree oven for 45 minutes. Remove cover and sprinkle with parsley and Mozzarella. Return to oven uncovered for about 10 minutes or until cheese bubbles.