Don’t let the fancy name fool you: ratatouille is easy to make. Everything goes in a single pot. Bon Appétit!
|Serving size:||1 cup|
|Prep time:||10 minutes|
|Cook time:||30 minutes|
|Total time:||40 minutes|
Mixing spoon, spatula, or tongs
Measuring cups and spoons
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
- 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.