Yield: 7 & 1/2 cups
| Measure | Ingredient |
|---|---|
| 2 mediums | Tomatoes; peeled and cut into wedges |
| 1 small | Eggplant; peeled and diced |
| 1 each | Sweet red pepper; chopped |
| 1 each | Green pepper; chopped |
| 2 cups | Chicken broth |
| 1 teaspoon | To 2 tsp fresh basil; minced |
| 1 teaspoon | Fresh thyme; minced |
| 1 teaspoon | Fresh oregano; minced |
| 1 each | Bay leaf |
| 3 tablespoons | Tomato paste |
| 2 cups | Chopped cooked chicken or ham |
Combine tomato wedges, diced eggplant, chopped red pepper, and chopped green pepper in a 3-quart casserole; cover and microwave at HIGH 5 to 7 minutes or until vegetables are tender-crisp; stirring after 3 minutes. Stir in chicken broth and remaining ingredients; cover and microwave at HIGH 12 to 14 minutes. stirring at 4 minute intervals. Let stand 5 minutes. Remove bay leaf. Yield: 7-½ cups Recipe from "Southern Living" July, 1990 Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-11-95