Yield: 4 servings
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1 medium eggplant, peeled and cubed (5 cups)
4 medium tomatoes, chopped (3 cups)
2 small zucchini, sliced (1 1/2 cups
1 large onion, chopped (1 cup)
1 medium green pepper, chopped (2/3 cup)
1 can (6 ounces) tomato paste
1 tablespoon chicken bouillon granules
1/2 teaspoon garlic powder
1 teaspoon basil
1 teaspoon sugar
1/4 teaspoon pepper
1 broiler-fryer ( 2 1/2 - 3 pounds) quartered and skin removed

Cooking time: 22 minutes
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Place the cut-up eggplant, tomatoes, zucchini, onion and green pepper in a 13 X 9 X2 inch glass baking dish. Cover with heavy duty plastic wrap.

Microwave on FUll Power for 10 minutes, or untl the vegetables become slightly limp.

Add the tomatoe paste, bouillon granules, garlic, basil, sugar and pepper, stirring until well mixed.

Place the chicken in the vegetable mixture, with the thickest meatiest pieces to the edge of the dish.

Spoon some of the vegetable mixture over the chicken.
Re-cover with a fresh sheet of plastic wrap.

Microwave on medium-high power for 18-22 minutes, or until the juices run clear when the chicken is pierced with a fork.

Garnish with parsley and serve with a baguette, if desired.

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