about 3 lbs. chicken breast chopped or thighs
Salt and pepper
2 tablespoons EVOO
1 small eggplant (about 10 oz.), peeled and cut into 3/4-inch pieces
1 yellow bell pepper - stemmed, seeded and cut into 1/2-inch pieces
1 medium yellow onion, chopped
2 small zucchini - trimmed, quartered lengthwise and sliced crosswise 1/2-inch thick
1 28 ounce can whole peeled tomatoes, drained and chopped
2 TBSP Italian seasoning
Finely grated pecorino-romano, for serving
Pat the chicken and season with salt and pepper. Heat a large, deep skillet over medium, add 1 tbsp. of the EVOO and swirl to coat. Add the chicken, and cook, undisturbed, 8 to 10 minutes; transfer to a plate.
Add the eggplant to the pan and cook until soft, about 5 minutes; transfer to a bowl. Add the remaining 1 tbsp. EVOO, the bell pepper and onion; cook, stirring, 2 minutes. Add the zucchini, season, and cook, stirring occasionally, until zucchini begins to soften, about 5 minutes. Stir in the tomatoes and reserved eggplant, then nestle the thighs, skin side up, in the vegetable mixture. Cover and bring to a brisk simmer. Reduce heat to low and simmer gently, partially covered, until the vegetables are very soft and the thigh meat pulls apart easily from the bone, about 45 minutes.
Transfer the Chicken to a bowl; remove and discard skin and bones if any. Using two forks, pull the meat into thick shreds. Return the meat to the pan and stir in the Italian Seasoning; season w/ salt & pepper. Serve with the grated cheese.