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chunky ratatouille with chicken full of zucchini, eggplant and peppers in a wide skillet, garnished with basil, on a sunny kitchen table, natural light, shallow depth of field, wide horizontal landscape composition

Ratatouille with Chicken

Tender chicken nestled into a saucy medley of zucchini, eggplant, bell peppers, and tomatoes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken thighs cubed
  • 1 eggplant diced
  • 2 zucchini sliced
  • 1 bell pepper diced
  • 1 can diced tomatoes 14 oz
  • 3 tbsp olive oil
  • 1 tbsp Italian seasoning

Method
 

  1. Brown the cubed chicken in olive oil, then set aside.
  2. Add the eggplant, zucchini and pepper to the pot and cook until softened.
  3. Stir in the diced tomatoes and Italian seasoning.
  4. Return the chicken, cover, and simmer 20 to 25 minutes.
  5. Season to taste and serve warm with crusty bread.

Notes

Salting the eggplant first draws out some bitterness.