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Stove-Top Ratatouille

Don’t let the fancy name fool you: ratatouille is easy to make. Everything goes in a single pot. Bon Appétit!

Servings

40 minutes

Total Time

$1.92

Cost per serving *

Temperature:	N/A
Serving size:	1 cup
Prep time:	10 minutes
Cook time:	30 minutes
Total time:	40 minutes
Equipment:	Cutting board Large pot Can opener
Utensils:	Knife Fork Mixing spoon, spatula, or tongs Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

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Ingredients

1 tablespoon olive oil OR vegetable oil

2 boneless skinless chicken breasts, cut into 1-inch pieces

2 zucchinis, thinly sliced

1 eggplant, peeled and cut into 1-inch cubes

1 onion, thinly sliced

1 green bell pepper, cut into 1-inch pieces

1 8 ounce package mushrooms, sliced

1 14.5 ounce can no salt added diced tomatoes with liquid

4 clove garlic, minced OR 4 teaspoons garlic powder

2 teaspoons Italian seasoning OR Celebrate Your Plate Italian Seasoning

Instructions

Before you begin, wash your hands, surfaces, utensils, tops of cans, and vegetables.
Heat oil in large pot. Add chicken and cook for 6-8 minutes, until browned.
Remove chicken from pot and add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally.
Add tomatoes, Italian seasoning, and garlic (if using). Stir to combine. Add chicken and continue cooking for about 8 minutes, or until eggplant slices are tender and can be easily pierced with a fork.

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Ingredients