This is unbelievably delicious, and not fattening! 8 x 8 baking dish 3/4 lb of chicken breast, cut about 1/2 inch thick (not in strips or chopped, in order to layer in the pan). 3 Portobello mushrooms, sliced in top to bottom wedges, 1/2 inch thick One Medium Eggplant, sliced rounds about 1/2 inch thick 1/2 jar of Trader Joes Roasted Red Pepper/Eggplant spread 1/4 cup Trader Joes Pesto 1 lg. chopped tomato or 1 can organic diced tomatos 1 to 2 whole red tomatoes, sliced in 1/3 inch rounds 1/3 cup of dark red wine 1/3 cup of olive oil 2-4 cloves of nice fresh garlic, chopped Fresh mozzarella, cut into rounds Prep. Mix wine, oil and garlic – Mix Red Pepper Eggplant spread with chopped tomato or 1/2 can of diced tomato -In baking dish, spread 3 tablespoons of the wine mixture. -Layer the pan well with the mushrooms, pack them close together -Cover mushrooms with a layer of the uncooked eggplant rounds -Drizzle 3 more tablespoons of the wine mixture onto eggplant – Layer all of the chicken on top of the eggplant -Drizzle 2/3 more tablespoons of wine mixture onto chicken -Layer the tomato rounds on top of the chicken -Spoon Pesto onto tomatos, no need to spread, just flatten a bit -ADD second layer of eggplant -drizzle more of the wine mixture onto eggplant -cover with the tomato red pepper mix – If you have left over pieces, feel free to put on top Pour rest of wine mix onto top. Bake, 350, 60 minutes. Add Mozzarella to top when bubbling and eggplant is not rubbery. Cook up to 15 more minutes. Serve in ‘stack’s’. Delicious! Mary