| 2 | ts | Olive oil, preferably extra virgin |
| 2 | sm | Onions (3 ounces each), halved, thinly sliced lengthwise |
| 1 | | Clove garlic, minced |
| 1 1/4 | c | Diced pared eggplant |
| 1 | c | Diced bell peppers, combination yellow and red |
| 3/4 | c | Diced zucchini (with peel) |
| 1/4 | c | Chicken broth |
| 1 | tb | Plus 1 teaspoon balsamic or red wine vinegar |
| 2 | md | Plum tomatoes, diced |
| 1 | tb | Dried currants or raisins |
| 1 | tb | Capers, rinsed, drained |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper to taste |
| 1 | ts | Vegetable oil |
| 1 | | Whole, boneless, skinless chicken breast, split |
| 1/4 | c | All-purpose flour |
| 1 | ts | Fresh thyme leaves or large pinch dried |
