Serves 4 | Prep time: 15 minutes | Total time: 40 minutes

Ingredients

• 3 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, cut into bite-size strips
• 1 onion, cut into thin slices
• 1 green bell pepper, cut into 1/2-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• 1 medium eggplant (about 1 pound), cut into 1/2-inch dice
• 1 zucchini (about 1/2 pound), cut into 1/2-inch dice
• 3 cloves garlic, chopped
• 1 1/4 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 2/3 cups canned crushed tomatoes in thick puree (one 15-ounce can)
• 2 teaspoons apple cider vinegar
• 1/2 cup plus 2 tablespoons thin-sliced basil leaves
• 2 cups cooked quinoa-kamut or sprouted grain pasta

Directions

1. In a large skillet with a lid, heat 2 tablespoons of the oil over moderate heat.
2. Add the chicken and sauté until it’s just cooked through.
3. Transfer the chicken to a plate with a slotted spoon.
4. Add the remaining oil, onion and bell peppers and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
5. Add the eggplant, zucchini, garlic, salt, and black pepper.
6. Reduce the heat to moderately low and cook, covered, for 15 minutes, stirring occasionally.
7. Add the tomatoes and simmer, covered, stirring occasionally, until the vegetables are tender, about 10 minutes.
8. Remove from the heat.
9. Stir in the vinegar, chicken, and 1/2 cup of the basil.
10. Top with the cooked pasta, and sprinkle with the remaining 2 tablespoons of basil.