When local eggplants, zucchini, and bell peppers are at their finest, make this quick-cooking version of the traditional ratatouille, which better preserves the vegetables’ individual colours and flavours. Serve the chicken and ratatouille with some miniature boiled potatoes tossed with butter and parsley, to create an inviting meal.
- 2 Tbsp (30 mL) olive oil
- 1⁄2 small eggplant, diced
- 1 small onion, diced
- 1 medium green bell pepper, diced
- 1 medium zucchini, diced
- 6 to 8 white or brown mushrooms, each quartered
- 2 garlic cloves, chopped
- Pinch of dried, crushed chili flakes
- 1 can (14 oz/398 mL) diced tomatoes
- 2 Tbsp (30 mL) tomato paste
- 1 cup (250 mL) tomato sauce
- 1⁄2 cup (125 mL) chicken stock
- 1⁄4 cup (60 mL) chopped fresh basil
- Salt and freshly ground black pepper to taste
- 1⁄4 cup (60 mL) freshly grated parmesan cheese (optional)
- 1 rotisserie chicken, hot, cut into portions
- Heat olive oil in a wide pot or a skillet over medium to medium-high heat. Add the eggplant, onions, bell peppers, zucchini, mushrooms, garlic, and chili flakes, and cook until the mushrooms release their juices and become tender, 7 or 8 minutes.
- Add the tomatoes, tomato paste, tomato sauce, and stock and bring to a simmer. Cook for 10 minutes, until the vegetables are quite tender, then stir in the basil. Season with salt and pepper and fold in the parmesan.
- To serve, divide the ratatouille among 4 wide, shallow bowls. Arrange the chicken on top and serve.