Ingredients

• 1 Tbsp. vegetable oil
• 12 oz. boneless, skinless chicken breast, cut into thin strips
• 2 zucchini, about 7 inches long, unpeeled, thinly sliced
• 1 small eggplant, peeled, cut into 1-inch cubes
• 1 medium onion, thinly sliced
• 1 medium green bell pepper, rinsed and cut into 1-inch pieces
• ½ lb. fresh mushrooms, rinsed and sliced
• 1 can (14½ oz) whole peeled tomatoes, chopped
• ½ Tbsp. garlic, minced (about 1 clove)
• 1½ tsp. dried basil, crushed 
• 1 Tbsp. fresh parsley, rinsed, dried, and minced
• 1/8 tsp. ground black pepper

Directions

1. Heat oil in a large nonstick pan. Add chicken, and sauté for about 3 minutes or until lightly browned.
2. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook for about 15 minutes, stirring occasionally.
3. Add tomatoes, garlic, basil, parsley, and black pepper. Stir and continue to cook for about 5 minutes.
4. Serve warm with a side of whole-wheat pasta.