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

In a large skillet, heat the oil. Cook the 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.