Stir tomatoes, wine and broth into vegetables.

Stir saffron wine, tomatoes, fish stock, thyme and bay leaf into onions.

Stir the onion, garlic and tomatoes into the eggplant.

In a large bowl, stir together the flour, baking powder, salt, pepper, lemon zest and tomatoes.

Stir in chili flakes, black pepper and capers, and then tomatoes.

Stir tomatoes in with other ingredients for a minute or two, just enough to warm them without cooking them through.

Stir tomatoes and wine into the onion and simmer 3 to 5 minutes, just to soften tomatoes.

Occasionally stir onions and tomatoes with sauce and cook chicken 30 minutes total or until done.

Stir tomatoes and cheese mixture into pan.

Stir the greens and optional tomatoes into the dressing.