1/4 c. corn oil
2 whole chicken breasts, boned and cut in 1 inch pieces
2 sm. zucchini squash, unpeeled and thinly sliced
1 sm. eggplant, peeled and cut in 1 inch cubes
1 lg. onion, thinly sliced
1 med. green pepper, seeded and cut in 1 inch pieces
1/2 lb. fresh mushrooms, sliced
1 (16 oz.) can tomato wedges
2 cloves garlic, minced
1 tsp. basil
1 tsp. parsley
1/2 tsp. black pepper

Heat oil in large fry pan. Add chicken and saute about 2 minutes on each side. Then add zucchini, eggplant, onion, green pepper and mushrooms. Cook, stirring occasionally about 15 minutes or until tender crisp. Add tomatoes, stirring carefully. Add garlic, basil, parsley and pepper. Simmer about 5 minutes or until fork can be inserted in chicken with ease. Serve chicken on large platter with mound of rice in center. Makes 4 servings.