I like Ratatouille but Phil doesn’t like meatless meals, so I tried it tonight with chicken breast. It was very good, although I had too much chicken in it and not enough tomatoes. Cece had seconds so it must have been good. (I tried ground beef Ratatouille a few months ago – it was edible but I probably wont do it again.)
I cubed the breast meat, dredged it in a mixture of flour, Italian seasonings, and fresh ground pepper then browned it in olive oil while I peeled and cubed a medium eggplant, cubed a couple of onions and sweet red peppers, 2 zucchini and about a dozen mushrooms (sliced). I tossed in what was left of my frozen basil – about 1/4 cup – and about 1/3 cup of frozen chopped parsley. I also added 2 cans of tomatoes and about 1 tsp of dried oregano plus some coarsely ground pepper and a couple of shakes of dried crushed red peppers.
Serve with mozzarella cheese. 🙂