Italian Rustic Chicken Dinner

I made the following in 25 minutes; from the first slice of the tomato until I plated it. Fast, easy and very good. This does not have too much in the way of subtle flavors - its just a great tomato, garlic, olive oil and basil flavored dish. This makes a large serving for one of a Sauteed Chicken Breast, Fresh Tomato Sauce, Sauteed Italian Vegetables and Pasta.

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• 1 Parmesan Crusted Chicken Breast, pounded to about 1/4 an inch (buy at WholeFoods or make yourself)
  
• 4 Medium ripe Tomatoes, cut in half
  
• 1/2 a White Onion, julienned
  
• 1 small Italian Eggplant, sliced thin
  
• 1 small Zucchini, sliced thin
  
• 1/2 a Red Bell Pepper, julienned and cut in thirds
  
• 3 cloves of Garlic
  
• 5 Basil leaves, chopped
  
• Kosher Salt
  
• Black Pepper
  
• Fresh Pasta
  
• Parmesan Cheese - 1/4 cup or so

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There are four separate dishes that are all cooked at the same time.

• Preheat the oven to 325
  
• Melt 1 tbs of butter in a skillet and saute the Chicken Breast on both sides, just until it is golden brown.
  
• Cut the Tomatoes in half, top half and bottom half and place in a french chef pan or another skillet and start cooking on medium high heat.
  
• Prep the Vegetables
  
• By this time the Chicken should be done; move it to a pan and place in the oven to finish cooking
  
• Add a few tablespoons of olive oil to the skillet the chicken was cooked in and start sauteing the Onion.
  
• By now the Tomatoes should be starting to break down; mash a bit with a potato masher right in the pan, turn them down to medium and let them continue to cook.
  
• Add the Eggplant to the skillet with the Onion and let them saute
  
• Add a few pinches of salt to the Tomatoes and two or three tablespoons of olive oil.
  
• Stir the Vegetables and let them saute until the onions start to caramelize. You should flip the eggplant so it cooks on both sides.
  
• Smash the garlic to remove the skins and throw the broken garlic into the Tomatoes.
  
• Add the zucchini and red bell pepper to the Vegetable mixture and continue to saute. Sprinkle with a teaspoon or so of kosher salt and some fresh black pepper.
  
• Stir the Tomatoes and add more olive oil if needed - if too much liquid has cooked out.
  
• Start a pan of boiling water for the Pasta. The pasta I had only took 1 1/2 minutes to cook. So I added it near the end.
  
• Add the chopped basil to the Tomatoes.
  
• Basically you are now stirring both the Tomato Sauce and the Vegetables - breaking down the tomatoes and forming a nice sauce, and sauteing the vegetables until they are done.
  
• At the end (this was about 20 minutes from start); put a few spoonfuls of the tomato sauce into the Vegetables and stir them around a bit to get some tomato and garlic flavor on them.

At this point everything should be done and you just have to plate.

• Pour the pasta into a strainer
  
• Spoon a few tablespoons of sauce onto a plate
  
• Place the chicken on the sauce and add some pasta next to it.
  
• Spoon sauce on top of the pasta and chicken
  
• Add vegetables to the plate
  
• If there is any sauce left spoon some on top of the vegetables
  
• Sprinkle with some Parmesan cheese and serve!