Basque-style chicken strips with eggplant and zucchini

Brown the onion and garlic in a drizzle of olive oil.

Add the eggplant and zucchini, sauté for 5 to 7 minutes until lightly browned.

Add the peppers and cook for another 5 minutes.

Pour in the crushed tomatoes, add thyme, Espelette pepper, salt, and pepper.

Simmer on low heat for 15 minutes until the vegetables are tender.

Add the cooked chicken strips and bring to a boil.

Serve hot with rice and garnish with chopped fresh basil.