Load this dish with the freshest produce you can find, making substitutions, is necessary. Choose your favorites and make this recipe your very own.  Serve over rice or Orzo and you have a meal.

1 lb Japanese Eggplant
1 Yellow Pepper
1 Can Artichoke Hearts – water packed
2 Tbsp. Fresh Thyme – minced
3 Tbsp. Olive Oil

1 tsp. Creole Seasoning – or to taste*
1/2 C. Chicken Broth
1/3 C. Asiago Cheese – freshly grated
4-5 Plum Tomatoes
1 Red or Orange Pepper
1 Onion – peeled
2-3 Tbsp. Capers – drained
2-3 Garlic Cloves – finely chopped
1 1/2 lbs. Boneless Skinless Chicken Breasts – cubed
1 C. White Wine

PREHEAT OVEN TO 350º.

Cut eggplants, tomatoes, peppers, and onions into ¾-inch pieces and transfer to a large bowl.

Add the artichoke hearts, thyme, capers, oil, garlic and a little Creole seasoning or a seasoning of your choice.

Sprinkle with Creole seasoning or the seasoning of your choice, to taste, and transfer to a 13X9-inch baking dish that you have coated with olive oil or sprayed with cooking spray. Scatter the vegetables over the chicken.  Drizzle the chicken with the broth and then the white wine over all.

Bake covered for 25-35 minutes.  Uncover and bake until the chicken is fully cooked and no longer pink and the vegetables are tender, about 30 -40 minutes. Do not overcook the vegetables. Sprinkle with the grated cheese and serve.

Have some extra crusty Italian bread ready to sop up any juice.

BUON MANGIATA!