Chicken with Eggplant
Sprinkle chicken with salt and paprika. Heat butter in skillet and brown chicken. Remove chicken from skillet. Saut eggplant in skillet and place in buttered casserole. Add onion, garlic and green pepper to skillet and cook until tender. Add zucchini and tomatoes and cook until tomatoes are cooked down and part of liquid evaporated. Add remaining Tabasco and herbs to mixture. Arrange chicken over eggplant and spoon tomato mixture over chicken; bake uncovered at 350 degrees for 45 minutes or until chicken is done. Baste several times.
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