CHICKEN MEATBALLS WITH VEGGIES

Preparation Method :

• Cut the eggplant in thick slices, sprinkle with salt and place in a colander to drain for about 20 minutes. Cut into cubes.
• Heat the oil in a large frying pan over medium heat. Add the garlic and onion and sauté until softened, 5 minutes.
• Add the bell peppers, eggplant, zucchini, tomatoes, and olives. Season with salt and pepper. Simmer until the vegetables are tender, about 20 minutes, adding a little water if the pan becomes too dry.
• In the meantime, combine the chicken, bread, Parmesan, egg, parsley, and a little salt in a bowl and mix thoroughly. Shape the mixture into small round balls, then coat with flour.
• Heat the remaining oil in a large frying pan over medium heat. Fry the meatballs until golden brown all over, 10 minutes.
• Add the vegetable mixture, season with salt and pepper, and simmer for 5 minutes, stirring carefully. If the dish dries out too much, add stock as required.
• Transfer to a heated serving dish, sprinkle with the basil and serve hot.