Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Olive oil, preferably extra
-virgin
2 sm Onions (3 ounces each),
-halved, thinly sliced
-lengthwise
1 Clove garlic, minced
1 1/4 c Diced pared eggplant
1 c Diced bell peppers,
-combination yellow and red
3/4 c Diced zucchini (with peel)
1/4 c Chicken broth
1 tb Plus 1 teaspoon balsamic or
-red wine vinegar
2 md Plum tomatoes, diced
1 tb Dried currants or raisins
1 tb Capers, rinsed, drained
1/4 ts Salt
1/4 ts Freshly ground pepper to
-taste
1 ts Vegetable oil
1 Whole, boneless, skinless
-chicken breast, split
1/4 c All-purpose flour
1 ts Fresh thyme leaves or large
-pinch dried

1. Heat olive oil in large non-stick skillet over medium-high heat.
Add onions and garlic; cook, stirring occasionally, until onions are
softened, about 3 minutes. Stir in eggplant, bell peppers, zucchini,
chicken broth, and 1 Tablespoon vinegar. Cook, stirring occasionally,
over medium heat until softened, about 5 minutes. Stir in tomatoes,
currants, capers, and 1/4 teaspoon each salt and pepper; cook about 5
minutes longer. Set caponata aside. 2. Heat vegetable oil in medium
nonstick skillet over medium heat. Sprinkle chicken lightly with
salt, then coat lightly with flour. Add to oil and cook, turning
once, just until cooked through, 4-5 minutes each side. 3. Stir
remaining 1 teaspoon vinegar and the thyme into caponata and gently
heat just until hot. 4. Slice chicken diagonally into 3/4-inch thick
strips. Spoon caponata onto serving plates and top with chicken
strips. Serve hot.

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