Ratatuille with Chicken

Preheat Oven to 350 deg.


Prep vegetables and arrange in a 10" x 15" baking dish:

1 small eggplant unpeeled, cut into 1" cubes
4 small (4 oz) potatoes, scrubbed clean, diced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and
chopped
2 small zucchini (1 can be yellow crooked
neck squash), sliced in half lengthwise
and then into 1" slices
2 lg onions, sliced


Mix together in a medium bowl, then pour over vegetables. Gently toss.
Cover and bake 2 hours:

2 tsp minced garlic (4 cloves)
1/2 cup minced fresh parsley
1 tsp dried basil, crushed
1½ tsp salt
2 cans (14.5 oz each) diced tomatoes,
no salt added
3 T olive oil
grated Parmesan cheese (to taste)

** remove Ratatouille and allow to set 30 minutes, still covered.

Place 6 skinless, boneless thighs or 4 skinless, boneless breasts under vegetables
before baking. ( rub thighs with garlic powder, oil)

Source: http://www.zonya.com/pdf/recipes/Ratatouille.pdf