Mediterrean chicken hot pot

This is a delicious meal for the whole family!  This will serve 6-8 people.

2 tablespoons olive oil
1kg chicken thigh fillets, trimmed and halved
1 red  onion, thinly sliced
1 red capsicum, seeds removed and thinly sliced
1 small eggplant, roughly chopped
1 medium zucchini, halved lengthways and sliced
150g mushrooms, sliced
550g jar tomato pasta sauce (I used tomato with basil)
1/2 cup pitted kalamata olives, halved (optional)
1/3 cup chopped flat-leaf parsley
risoni pasta, to serve

Heat 1 tablespoon oil in a large heavy-based saucepan over medium-high heat.  Brown chicken in batches.  Transfer to a plate.
Heat remaining oil and cook onion until soft.  Add vegetables and stir to combine.  Add pasta sauce, chicken and 1/3-1/2 cup water (vegetables will create more liquid as they cook down).  Bring to the boil.  Cover and simmer over low heat for 30 minutes or until chicken is cooked.
Stir through olives and parsley.  Season with salt and pepper.
Serve with risoni pasta.