Choose a firm, smooth-skinned eggplant that feels heavy for its size. Eggplant is very perishable, so store it in a cool, dry place and use within a few days or refrigerate in a sealed plastic bag for up to 5 days.
1 eggplant, thickly sliced
1 Tbsp salt
1 chicken, cut in pieces
1/2 zucchini, sliced
2 tomatoes, sliced
1 onion, sliced
1 clove garlic, minced
1/4 cup olive oil
2 tsp Italian seasoning
Preheat oven to 400°F. Sprinkle eggplant with salt. Place in a colander; let stand. Spray a large baking pan with cooking spray. Arrange chicken in prepared pan. Bake for 15 minutes; drain fat.
Rinse eggplant and drain well. Arrange eggplant, zucchini, tomatoes, onion and garlic around chicken.
Mix oil and Italian seasoning in a small bowl. Drizzle half the mixture over vegetables. Bake for 15 minutes; stir vegetables. Drizzle with remaining oil mixture.
Bake for 15 minutes longer or until chicken is cooked through and vegetables are tender. Place chicken on a serving platter. Spoon vegetables around chicken.
Serve leftover ratatouille in crepes for a quick change-of-pace lunch idea. Chop leftover chicken and add it to the vegetable mixture. Except for the tomatoes, all the vegetables can be sliced in a food processor to speed preparation time.