Chicken Stew with Summer Vegetables

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into large chunks
• 1 medium eggplant, trimmed and cut into one-inch dice
• 1 large sweet onion, peeled and cut into one-inch dice
• 1 yellow bell pepper, stemmed, seeded, and cut into one-inch dice
• 2 medium zucchini, trimmed and cut into one-inch dice
• 2 cups (1 pint) cherry tomatoes
• 8 peeled garlic cloves, sliced
• ¼ cup olive oil
• 1 tablespoon herbes de Provence or Italian seasoning
• Salt
• ground black pepper