Chicken and Corn Ratatouille

Teresa Blackburn
  • Yield: 4 servings


2tablespoons olive oil
3/4cup diced onion
2cups chopped, peeled eggplant
1 1/2cups chopped zucchini
1cup fresh or thawed frozen corn
3cups diced tomatoes
1teaspoon dried thyme
1/2teaspoon salt
1/8teaspoon pepper
2cups shredded cooked chicken


1. In a large nonstick skillet, heat olive oil over medium-high. Add onion, eggplant and zucchini.

2.Cook, stirring occasionally, until browned, 10 minutes. Stir in corn, tomatoes, thyme, salt and pepper.

3. Cover, reduce heat to low and simmer 10 minutes. Stir in chicken.