Paella is typically a Spanish dish prepared with either/or a combination of sausage, shrimp or chicken, vegetables and olive oil served over rice. I prepared mine with boneless, boiled (yes, boiled) chicken breast, tomatoes, hot/sweet peppers and eggplant.

Saute garlic and onion in olive oil in large skillet over medium high heat for about 3-4 minutes;
add cubed eggplant and cook for 4-5 minutes longer.
Add hot and sweet peppers; let cook, stirring frequently for another 5 minutes.
Add diced tomatoes, wine, cubed chicken, oregano and black pepper.
Lower heat to medium low, cover, and let simmer for about 20 minutes, stirring occasionally. Serve over rice. Serves 6-8
Ingredients
Directions
Saute garlic and onion in olive oil in large skillet over medium high heat for about 3-4 minutes;
add cubed eggplant and cook for 4-5 minutes longer.
Add hot and sweet peppers; let cook, stirring frequently for another 5 minutes.
Add diced tomatoes, wine, cubed chicken, oregano and black pepper.
Lower heat to medium low, cover, and let simmer for about 20 minutes, stirring occasionally. Serve over rice. Serves 6-8