Chicken Ratatouille

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.

Ingredients

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

Directions

1. 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.

2. Rinse eggplant and drain well. Arrange eggplant, zucchini, tomatoes, onion and garlic around chicken.

3. 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.

4. 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.