Preheat the oven to 400 degrees.

Add ½ tablespoon to a large Dutch oven.

Heat to a medium-high.

Bring the olive oil to a shimmer.

Using paper towels dry the chicken tenders on both sides.

Season on both sides with salt and pepper.

Add the chicken tenders to the dutch oven.

Cook only on one side for 5 minutes or until it is browned.

Flip the chicken tenders to the other side and continue to cook.

Cook for 3 minutes or until this side is beginning to  brown.

Remove the chicken tenders from the pan and set on a plate. Set aside.

Lower the heat to medium. Add in the rest of the olive oil, onion, garlic with
a dash of salt.

Cook for about 3  minutes or until the vegetables are soft.

Stir often.

Add in the eggplant seasoned with salt. Cook for 5 minutes or until the eggplant begins to soften.

Stirring occasionally.

Stir in the tomato paste and thyme. Continue stirring for 1 minute.

Continue to cook for 10 minutes, stirring often, while adding in the zucchini,

yellow bell pepper, and tomatoes.

Season with salt and pepper.

Remove the dutch oven from the stove.

Add in the chicken tenders. Cover with the vegetables.

Put it in the oven uncovered, baking at 400 degrees for 20 minutes.

Remove from the oven, allowing it to sit for 10 minutes.

Garnish with basil.