2 ts Olive oil, preferably extra
-virgin
2 sm Onions (3 ounces each),
-halved, thinly sliced
-lengthwise
1    Clove garlic, minced
1 1/4 c  Diced pared eggplant
1 c  Diced bell peppers,
-combination yellow and red
3/4 c  Diced zucchini (with peel)
1/4 c  Chicken broth
1 tb Plus 1 teaspoon balsamic or
-red wine vinegar
2 md Plum tomatoes, diced
1 tb Dried currants or raisins
1 tb Capers, rinsed, drained
1/4 ts Salt
1/4 ts Freshly ground pepper to
-taste
1 ts Vegetable oil
1    Whole, boneless, skinless
-chicken breast, split
1/4 c  All-purpose flour
1 ts Fresh thyme leaves or large
-pinch dried

1. Heat olive oil in large non-stick skillet over medium-high heat. Add
onions and garlic; cook, stirring occasionally, until onions are softened,
about 3 minutes. Stir in eggplant, bell peppers, zucchini, chicken broth,
and 1 Tablespoon vinegar. Cook, stirring occasionally, over medium heat
until softened, about 5 minutes. Stir in tomatoes, currants, capers, and
1/4 teaspoon each salt and pepper; cook about 5 minutes longer. Set
caponata aside. 2. Heat vegetable oil in medium nonstick skillet over
medium heat. Sprinkle chicken lightly with salt, then coat lightly with
flour. Add to oil and cook, turning once, just until cooked through, 4-5
minutes each side. 3. Stir remaining 1 teaspoon vinegar and the thyme into
caponata and gently heat just until hot. 4. Slice chicken diagonally into
3/4-inch thick strips. Spoon caponata onto serving plates and top with
chicken strips. Serve hot.