Kitchen Sink Stir Fry with Pesto

Tonight we took all our vegetables that were piling up in the fridge as well as some chicken and made a huge stir fry. And - we threw in some fresh homemade pesto as well. Not that I make so many complicated dishes, but this one is super simple. Pesto recipe to follow also...

Midsummer Stir Fry with Pesto

Ingredients (as I made it tonight):
EVOO
1 medium eggplant, chopped in 1/2 inch cubes
1 small lilac pepper, sliced
1 medium light green pepper, sliced
2 scallions, chopped
1 garlic scape, chopped
2 small zucchinis, chopped in 1/2 inch cubes
1 package of chicken breast, sliced thinly
cherry tomatoes
1/4 cup pesto
salt and pepper

--> Spray a large grill pan with Pam and grill up the chicken.
--> At the same time, using a large stir-fry pan or wok drizzled with EVOO, throw in the eggplant and zucchini over medium high heat. Stir until crisp-tender (about 5-7 min) and then add peppers, scallions and garlic scapes. Continue to saute, adding more olive oil if necessary. Sprinkle with salt and pepper. Throw in a couple of tomatoes if you have any left at the end.
--> When all vegetables are cooked, ~15 min, and the chicken is cooked through, toss together with the pesto and serve.