You are here: Home » Recipes » Chicken Ratatouille with Mozzarella and Parmesan Chicken Ratatouille with Mozzarella and Parmesan Yield 4 servings Eggplant, zucchini, tomatoes and chicken — all sauteed together for a one-dish meal. PrintEmail Ingredients 4 skinless, boneless chicken breast halves, cut into chunks1 tablespoon olive oil2 teaspoons olive oil1 medium onion, chopped3 cloves cloves garlic, minced1 small eggplant, cubed2 small zucchini, sliced into thin rounds1 can (14 1/2-ounce) can chopped tomatoes salt freshly ground black pepper1/2 cup grated mozzarella cheese3 tablespoons grated Parmesan cheese Instructions 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.