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1
Start by peeling the skin off the eggplant.
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2
Cut into small cubes (this will speed up the steaming process).
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3
At the same time, grab a pot and boil about 5 cups water.
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4
This will be used to steam the eggplant.
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5
If you dont have a steamer, you can place a metal colander over the pot and cover it with aluminum foil.
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6
Place a colander over the pot and steam for about 20 minutes or so, till eggplant is tender.
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7
If the eggplant is mushy or squishy, its overcooked.
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8
At this point, while the eggplant is steaming away, continue to cut up the remaining veggies.
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9
Chop all the remaining vegetables small and coarse, except the zucchini.
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10
The zucchini you want to cut thinly.
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11
Keep the veggies separate.
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12
In a large skillet, heat 1-2 tablespoons of olive oil with the chopped white onion and cook over high heat with a pinch of salt and black pepper, until onion becomes tender or translucent.
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13
Add garlic and stir while cooking for 1 additional minute just before removing from the skillet.
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14
Place onion/garlic in a large pot for later.
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15
Using the same skillet, repeat the oil, pepper and salt process for the bell peppers.
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16
Cook on high until bell peppers become tender.
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17
A little charring is okay.
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18
When done, remove and place together in the large pot with the onion.
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19
At this point, check and toss around the eggplant to see if even cooking is being applied.
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20
Using the same skillet, repeat the oil, pepper and salt process for the zucchini.
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21
Cook the zucchini until it becomes tender.
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22
Add all the remaining cooked veggies, including the eggplant when done, back into the skillet and reduce heat to a simmer.
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23
Add the rinsed and drained pinto beans and optional stewed tomatoes into the skillet and stir to combine.
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24
Cut the chicken into bite-sized pieces.
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25
Using a different skillet, repeat the oil, pepper and salt process one last time for the chicken.
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26
Cook the chicken completely or until it turns all white.
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27
Drain the chicken if there is any remaining water left behind in the skillet.
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28
Add the chicken to the veggies and stir together.
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29
Simmer and let it all stew and blend together until ready to serve.
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30
Serve over rice, with grated cheese.
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31
Add hot sauce for some kick.
