Peel and slice the onions into thin slices. Cut the eggplant and zucchini into smaller pieces, remove the stems and seeds from the bell peppers, and slice them into thin strips. Sauté the vegetables and chicken breasts in ¼ cup of olive oil over high heat for a few minutes. Add the tomatoes, dried basil, pine nuts, and tomato paste. Pour in 1 ½ cups of water, season with salt, and cover the pot.

Cook over medium heat for about 45 minutes. Stir gently at intervals to prevent the vegetables from breaking down, and if needed, add a little boiling water. Once the chicken is cooked, separate the fillets from the bones with a knife, serve them with the vegetables, and sprinkle with freshly chopped basil.