Chicken Ratatouille
Posted on October 26, 2007
4 skinless, boneless chicken breast halves, cut into chunks
1 tablespoon +2 teaspoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 small eggplant, cubed
2 small zucchini, sliced into thin rounds
1 14.5-ounce can chopped tomatoes
Salt and freshly ground black pepper
1/2 cup grated mozzarella cheese
3 tablespoons grated Parmesan cheese
Over high heat in a large, nonstick soup pot or casserole, warm 2 teaspoons olive oil. Saute chicken until well-browned, about 6 minutes. Add remaining olive oil, onions and garlic; reduce heat to medium. Cook, stirring often, until onions are very soft.
Add eggplant and zucchini, cooking for 5 minutes. Stir in tomatoes and bring to a simmer. Reduce heat to very low and simmer for 20 minutes. Season to taste with salt and pepper. Sprinkle mozzarella on top of the ratatouille; cover pot until cheese has melted, about 2 minutes.
Serve hot with grated Parmesan sprinkled on top, with garlic bread or a baguette