Step 1

Heat the olive oil in a large dutch oven over medium-high heat. Add the onion and pepper and cook until the onions are translucent - about 3 to 5 minutes.

Step 2

Add the garlic and cook until fragrant - about 1 minute.

Step 3

Add the eggplant, zucchini, and squash. Cook for 3 to 5 minutes. Add the chicken broth, cover, and simmer for about 5 minutes.

Step 4

Add the undrained tomatoes, shredded chicken, and basil. Add salt and pepper to taste. Bring to a boil, reduce to a simmer, and cook until vegetables are tender to your liking. Serve warm over rice, pasta, or by itself.