2-3 thin Japanese eggplant, stem end trimmed, cut into 1-inch chunks
2 medium zucchini, cut into 1-inch chunks
1 Tbsp or more kosher salt
1 large red-skinned or Yukon Gold potato, with skin on, cut into half-inch dice
Olive oil
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 large onion, sliced
3 cloves garlic, sliced
2 ribs celery, sliced
2 green peppers, sliced
2 red peppers, sliced
2 yellow peppers, sliced
2 large tomatoes (beefsteaks are great), seeded and cut roughly into chunks
1 small can kernel corn, or the kernels from several ears, or 1 cup frozen kernels
White wine, approximately 1 cup
1-1/2 Tbsp dried oregano
Fresh ground black pepper, to taste
1/2 pound mushrooms, sliced
Black pitted olives (small size), 1/2 cup or more to taste
Place
the diced eggplant and zucchini in a colander and toss with the salt.
Allow to drain for at least 30 minutes. Then, rinse and dry the
vegetables.
Heat 3 Tbsp olive oil in a large stockpot. Add
chicken, and saute for 5 minutes over low-medium heat. Remove chicken
and set aside. Add eggplant and zucchini to the pot, and cook
uncovered, stirring to keep the eggplant from sticking, for 10 minutes
or until eggplant is falling apart. You may need to add more olive oil
to keep the pot from burning (and because the eggplant soaks up a lot
of the oil) -- add one Tbsp at a time. Add the onions and garlic, and
cook 5 minutes more. Add the peppers and tomato, and cover. After 5
minutes add the wine, oregano and pepper. Cook, covered, for 15
minutes. Add remaining ingredients and the chicken, and cook just until
the mushrooms are heated but not soggy. This should be very stew-like,
with all the vegetables extremely soft. Serve at room temperature, or
hot, or cold.