Making ratatouille has been on my to-do list for months. I originally had planned to make it early in the fall and then things (like life) got in the way. So I kept pushing it back and back until finally I realized I had to just do it! I think part of the reason I kept procrastinating was because my relationship with eggplant is iffy at best. My previous experiences of using eggplant in the kitchen either flopped completely or just did not turn out the way I envisioned. But I do enjoy eggplant so I’ve never given up.
So, there you have it. That’s the back story for this recipe. Not very exxciting, I know. But they can’t all be exciting. And honestly, as long as they taste good, I don’t think the back story really matters very much to anyone, does it? Let’s get on to the stew…
Chicken Ratatouille Stew
- 1 medium-sized eggplant
- 1 zucchini
- 1 yellow squash
- 1 yellow onion
- 1/2 green pepper
- 1/2 red pepper
- 4 cloves garlic
- 3 T. olive oil
- 1 t. salt
- 1/4 t. crushed red pepper flakes
- 1/2 – 1 lb. boneless, skinless breasts
- 1 15 oz. can diced tomatoes
- 1 c. chicken stock
- 1 bay leaf
- Additional salt and pepper, to taste
Cut eggplant into cubes. Slice zucchini and yellow squash. Place in a container, bowl or plastic bag together and refrigerate until using. Dice onion, pepper and garlic. Refrigerate until using.
+ 30 minutes simmer time Heat olive oil in a large stock pot. Add onions, peppers and garlic. Cook for 3 minutes. Stir in eggplant, squash and zucchini. Add salt and crushed red pepper flakes. Cook for about 5 minutes, until the squashes start to get lightly browned. Add chicken to the stock pot. Pour in tomatoes and chicken stock. Add the bay leaf. Bring to a boil, cover and reduce heat. Simmer for about 30 minutes, until chicken is fully cooked
Obviously it’s not necessarily an authentic ratatouille, but it has all the flavors and it makes an awesome main dish for those of us still dealing with frigid cold and snowy nights.