In a large skillet add the extra virgin olive oil and bring to a high heat. Next, add the garlic and onion and sauté for 2 minutes, mixing occasionally.
Next, add the zucchini, eggplant, and peas and sauté for 5 minutes, mixing occasionally.
Add the chicken, salt, ground black pepper, and oregano and sauté for 5 minutes, mixing occasionally.
Next, add the tomato paste and water and mix to incorporate well. Bring to a simmer and cook for 10 minutes, mixing occasionally, or until the chicken is cooked through.
Serve this chicken with summer vegetables on top of pasta or by itself with some crusty Italian bread.