Cut the eggplant in small pieces. Cook in a large pot, medium heat, for about 15min, until the eggplant is very soft. Reduce the heat to low (keep it that way until the end of the recipe, it will continue to cook the ingredients slowly).
While waiting, heat some olive oil in a smaller pan. Chop the onion, and cook it on medium heat for about 10min. Add to the eggplant. In the large pot, add the chopped garlic, the rosemary and the thyme.
Repeat the same operation (10min in the small pan with a bit of oil, then add to the large pot) in that order:
– Tomatoes & garlic cloves cut in half
– Zucchini -small cubes
– Bell pepper -small cubes
Add the parmesan to the large pot. Season with salt and pepper.
Cut the chicken into small pieces, then cook it on the same pan that you use for the vegetables. Tip: if you want the chicken to be grilled, leave it for about 7 min on one side, without touching. Season with salt and pepper.
Done! Serve with the side of your choice (rice, quinoa, pasta etc.). You can add a bit of balsamic vinegar if you like.