1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
How to Make It
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 3 to 5 minutes on each side or until browned. Transfer chicken to a 13- x 9- x 2-inch baking dish coated with cooking spray; set aside.
Coat skillet with cooking spray; place over medium-high heat until hot. Add zucchini, and saute 3 minutes. Add eggplant, onion, and garlic; saute 4 minutes or until vegetables are tender. Add tomato and remaining 3 ingredients; stir well.
Pour vegetable mixture over chicken. Cover and bake at 350° for 30 minutes. Uncover; bake 20 minutes or until chicken is done.