Tuesday, January 18, 2011

Chicken and Ratatouille


Baked Chicken Breast
Salad with Radish, Quinoa, Feta

1 lb. eggplant, 1/2" chopped
2 medium zucchini, 1/2" chopped
1 medium onion, roughly chopped
1 medium red bell pepper, 1/2" chopped
1 large tomato, 1/2" chopped
2 tbsp extra virgin olive oil
Salt & pepper

Heat large sautee pan to medium heat. Add 1 tbsp oil to heat. Add eggplant and a pinch of salt; cook 5 min until lightly browned, stirring occasionally. Remove and set aside. Add remaining tbsp oil, diced onion and cook until soft, about 3 min. Add garlic and stir, cooking one minute longer. Add zucchini and bell pepper, cooking until beginning to soften, about 5 min. Stir occasionally. Add tomato, salt, pepper and basil. Cook 5 min, stirring occasionally. Reduce heat to low, add eggplant back in, cover and cook 5 min longer, stirring occasionally. Serve hot, cold or warm. Keep in fridge for up to 3 days.

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