3 peppers ( I did 1 green,orange,and red)
2 tsp of Italian blend spice
1/2 tsp of black pepper
2 tsp of minced garlic
1/2 tsp of salt
1 tsp of red pepper
1 can of diced roasted tomatoes
4 chicken breast (diced)
1 package of basil leaves
Cut the eggplant in half the long way, and scoop out the inside.
Bake the eggplant halves in the oven 15 mins on one side and flip for 15 on the other at 425
On the stove top saute up the chicken pieces with garlic (after cooked, set aside)
Dice up the peppers, zucchini and eggplant insides into the pan on the stove top, and add the rest of the spices into the mixture, along with 1/4 cup of chopped basil.(leaving some whole leaves for garnish)
After veggies are cooked, add in the chicken to the mixture and stir.
After the Eggplant is cooked, fill it in with the mixture and garnish with basil leaves! Done!