– 1/2 pound chicken or turkey – 2 cups diced potatoes – 1/2 cup diced onion – 1 cup eggplant cut in small chunks (I used Japanese eggplant) – 1 cup zucchini cut in small chunks – 1 cup or 1 large handful halved cherry tomatoes or plum tomatoes cut in small chunks – 1/2 cup Taggiasca olives or whatever pitted olives you like or have on hand – 2 tablespoons extra-virgin olive oil or avocado oil – 1 teaspoon rosemary I used fresh (not the stem) – 1 teaspoon thyme I used fresh – 1 Tablespoon fresh Italian parsley chopped – Salt and pepper to taste