Ingredients:
vegetable oil cooking spray
1 teaspoon cooking oil
2/3 cup coarsely chopped onions
minced garlic
1 lb boneless skinless chicken breasts, cut into bite sized pieces
1 cup peeled cubed eggplants
1/2 cup chopped green bell peppers
1 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
1 teaspoon dried whole thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon cracked black pepper
1/2 teaspoon hot sauce
1 cup thinly sliced zucchini
2 teaspoons cornstarch
2 teaspoons water
2 1/2 cups hot cooked long-grain rice
Directions:
Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
Add onion and garlic; saute until tender.
Add chicken; saute 3 minutes or until chicken looses it’s pink color, stirring constantly.
Add eggplant and next 9 ingredients (green bell pepper through zucchini).
Bring to a boil; cover.
Reduce heat, and simmer 10 minutes.
Combine cornstarch and water, add to skillet, stirring well.
Cover and cook 5 minutes or until zucchini is tender.
Remove from heat; let stand 5 minutes.
Serve over rice.
Servings: 5
Time preparation: 30 min.
Time total: 60 min.