Rub the chicken breasts with the herbs. Heat oil
in large pan. Fry the chicken breasts till browned from all sides.
Remove and keep aside. Add onions to the same pan, and fry till
soft. Add garlic, aubergines, courgettes, and peppers. Fry for
10 minutes. Add the tomatoes, salt and pepper, cover and simmer
on low heat for 10 minutes. Stir in chicken breasts, parsley,
cover and keep cooking for 10 more minutes. To serve, put the
vegetables in the bottom of the dish and put the chicken on top.
Sprinkle with basil leaves or fresh parsley.