Chicken Ratatouille with Mozzarella and Parmesan

  • Yield 4 servings

Eggplant, zucchini, tomatoes and chicken — all sauteed together for a one-dish meal.


4 skinless, boneless chicken breast halves, cut into chunks
1 tablespoon olive oil
2 teaspoons olive oil
1 medium onion, chopped
3 cloves cloves garlic, minced
1 small eggplant, cubed
2 small zucchini, sliced into thin rounds
1 can (14 1/2-ounce) can chopped tomatoes
freshly ground black pepper
1/2 cup grated mozzarella cheese
3 tablespoons grated Parmesan cheese


  1. 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.
  2. 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.



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