½ c. of olive oil
¼ of an onion, finely chopped
1 c. of diced zucchini
1 c. of diced yellow squash
1 c. of diced eggplant
½ tsp. of salt
½ tsp. of black pepper
½ c. of finely diced green bell pepper
½ c. of finely diced red bell pepper
2 cloves of garlic, minced
1 c. of pasta sauce
1 tsp. of balsamic vinegar
3 fresh basil leaves, roughly chopped (optional)
Cooked diced chicken
In a medium pot, heat the oil over medium heat, swirling to coat the bottom of he pot.
When the oil is hot, add onion and cook, stirring until translucent, 2 to 3 minutes.
Add the zucchini, squash, and eggplant and season with the salt and pepper. Cook for 2 minutes, stirring often.
Add both bell peppers and continue to cook for 2 to 3 minutes, stirring often.
Add the garlic and cook until aromatic, about 1 minute.
Add the pasta sauce and water. Mix completely and bring to a simmer over low heat.
Add pre-cooked chicken and cook, stirring occasionally until all vegetables are tender, about 25 minutes.
Place in bowls and garnish with basil and sprinkle with the vinegar.
*i triple this recipe too.