-----WALDINE VAN GEFFEN VGHC42A----- 4 Chicken breast halves; skin -- bone, 1" cube

1 Jar spaghetti sauce -- (30 ounces)

1 medium Eggplant; peel -- chop coarse

2 Tomatoes -- chop coarse

2 small Zucchini -- slice

1 Green bell pepper -- 1" pcs

1 large Onion -- chop

3 Cl garlic -- mince

1 teaspoon Dried basil leaves

1 teaspoon Dried oregano leaves

In large bowl, combine all ingredients; mix well. Pour into 3-1/2 to 4 qt crockpot. Cover; cook on LOW for 8 to 10 hours or until chicken is tender and no longer pink. 300 cal; 9 gr fat; 27% fat. Source: Country Casseroles & One-Dish Meals, Pillsbury.