See also...
Ratatouille is simple, tasty and popular. Try this recipe with grilled chicken breast on sourdough bread. Everyone will be coming back for seconds! Serves 4.
Ingredients
- 1 large or 2 small eggplants diced
- 8 cloves of garlic fried in olive oil til golden
- ½ white onion (diced)
- ½ Spanish onion (diced)
- 1 medium zucchini (diced)
- 1 large tomato (diced)
- 300ml of chopped, peeled Italian tomatoes or prepared bottle of pasta sauce
- 150ml Extra Virgin olive oil
- 2 organic skinless chicken breast split in ½ (4 pieces)
- 10 basil leaves
- Salt & pepper
Method
In a heavy based pot add 100ml oil, eggplant, onions, zucchini, 4 cloves of garlic, fresh chopped tomatoes and basil. Cook for 30 minutes over low heat until vegetables soften.
Add tomato pasta sauce and cook for 1 hour until evenly come together in a sauce.
Rub garlic on the sour dough drizzle with olive oil and grill until warm.
Grill chicken breast over high heat 2 minutes per side.
Place bread on warm plate, top with Ratatouille and chicken breast, drizzle with olive oil.
Tips
- To make great chutney that keeps for months simply add 150g sugar and cook over very low heat for 4 hours, place in sterilised sealed bottles in fridge. Eat on toast
- Is great served with lamb, rabbit or poultry
- Try adding Ratatouille to a lasagne instead of meat for a nice vegetarian meal. It’ll get the kids to eat their veggies
- Organic chicken can contain up to 45% less fat than non-organic chicken
