Step 1

Season chicken with salt and pepper. Heat one-third of the oil in a large frying pan over medium-high heat. Cook half the chicken for 3 minutes each side or until golden. Transfer to a slow cooker. Repeat with half the remaining oil and remaining chicken.

Step 2

Heat remaining oil in the frying pan. Add the onion, eggplant, combined capsicum and garlic. Cook, stirring, for 5 minutes or until onion is golden. Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add the tomato, stock, tomato paste and rosemary. Transfer to the slow cooker.

Step 3

Cover and cook on low for 4 hours or until chicken is tender.

Step 4

Stir in the olives and chopped basil. Serve with risoni. Top with basil leaves.