1 tablespoon all-purpose flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon plus 1/8 teaspoon pepper 3 pounds cut-up broiler-fryer chicken (3 to 3 1/2 pounds) 1 tablespoon vegetable oil 1/4 cup water 3 cloves garlic -- finely chopped 1 tablespoon chopped fresh basil OR 1 teaspoon dried basil leaves 4 cups eggplant (about 1 pound) -- (1-inch pieces) 2 cups sliced zucchini (about 2 small) 1 medium green bell pepper -- cut into 1-inch pieces 1/2 cup chopped onion (about 1 medium) 3 medium tomatoes -- cut into wedges

Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or 4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or until brown on all sides; add water. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to skillet; sprinkle with half of the garlic mixture. Add zucchini, bell pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2 tablespoons water if necessary. Cover and simmer 10 to 15 minutes, stirring occasionally, until juices of thickest pieces of chicken run clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until tomatoes are hot.

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