Served over rice, this delicious one-dish is loaded with vegetables.

1 T. vegetable oil
4 medium chicken breast halves, skinned, and fat removed, boned, and cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1/2 lb. fresh mushrooms, sliced
2 zucchini, about 7 inches long, unpeeled and thinly sliced
1 small eggplant, peeled and cut into 1-inch cubes
1 T. medium onion, thinly sliced
1 can (16 oz.) whole tomatoes, cut-up
1 clove garlic, minced
1 1/2 t. dried basil, crushed
1 T. fresh parsley, minced
black pepper, to taste

1. Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper and mushrooms. Cook about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley and pepper; stir and continue cooking about 5 minutes, or until chicken is tender.

YIELD: 4 servings SERVING SIZE: 1 1/2 cups

NUTRITION ANALYSIS PER SERVING: Calories, 266; Total fat, 8 grams; Saturated fat, 2 grams; Cholesterol, 66 milligrams; Sodium, 253 milligrams