1 tablespoon olive oil
1 small onion, thinly sliced
2 large carrots, thinly sliced
1 medium zucchini, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium red onion, thinly sliced
1 medium tomato, thinly sliced
2 eggs, beaten
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon white pepper
1 (10 ounce) can chicken broth
3 large potatoes, peeled and cubed
1 (10 ounce) can chickpeas or peas, drained
2 (10 ounce) cans anchovies, drained
1 (10 ounce) can sliced mushrooms, drained
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 cloves garlic, minced
1 (8 ounce) can tomato paste
1 tablespoon dried oregano
2 tablespoons dried basil
Heat olive oil in a medium skillet over medium heat; brown onion and carrot. Stir in garlic, zucchini, bell pepper and green pepper. Cook, stirring occasionally, for 2 minutes or until onion begins to turn golden. Stir in tomato, eggs, brown sugar, salt, basil, tomato paste and oregano.
Stir chicken broth into skillet with chicken mixture; quickly add potatoes and stir to coat.
Gently stir anchovies, mushrooms, mozzarella cheese, Parmesan cheese, parsley and garlic into skillet. Cook for 2 minutes or until shrimp turn pink. Season with black pepper, salt, pepper, oregano and basil. Add chicken and chicken mixture and stir well.
Return skillet to heat. Add chicken mixture and add the chickpeas and peas. Reduce heat to medium-low and cook, stirring constantly, for 2 minutes.
Stir chicken broth mixture into the skillet and stir well. Pour into 9x13 inch roasting dish, and sprinkle with mozzarella cheese, Parmesan cheese and parsley. Cover and refrigerate overnight.