Chicken Ratatouille with Mozzarella and Parmesan

  • Yield: 4 servings


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