Chicken with Tomatoes and Olives | RICARDO

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs
• 1 large onion, cubed
• 3 tbsp (45 ml) olive oil
• 1 small eggplant, cubed
• 1 large zucchini, cut into large rounds
• 2 garlic cloves, chopped
• 1 can (28 oz/796 ml) diced plum tomatoes (see note)
• 1/3 cup (65 g) pitted kalamata olives, halved
• 1 container (200 g) bocconcini cheese, drained and cut into pieces
• 1/2 cup (75 g) mozzarella cheese, cubed
• 1/4 cup (10 g) basil leaves