Ratatouille Base For Chicken Recipe
Ingredients
2 1/2 pounds eggplant, cut into 1 inch cubes
7 sprigs fresh dill
2 1/2 pounds zucchini, cut into 1/4 inch thick slices
1 1/4 pounds onions, sliced
3 green peppers, cut into 1 inch pieces
2 large or 3 medium cloves garlic, put through garlic press
6 sprigs fresh parsley
1 teaspoon dried oregano
1 pound fresh plum tomatoes or 1 pound can no salt added plum tomatoes
3 tablespoons drained capers
6 to 8 tablespoons white vinegar
Freshly ground black pepper to taste
Directions
Do not peel eggplant.
Remove tough stems from dill.
Place all ingredients in one large or two smaller pots.
Mix contents of pot to coat and distribute seasonings.
Cover and cook over low heat, just below simmer, for 45 minutes.
When vegetables are soft, ratatouille is cooked.
Drain well.
Divide in half.
Use one half for Chicken Breasts with Ratatouille; use the remaining half for fish
Remove tough stems from dill.
Place all ingredients in one large or two smaller pots.
Mix contents of pot to coat and distribute seasonings.
Cover and cook over low heat, just below simmer, for 45 minutes.
When vegetables are soft, ratatouille is cooked.
Drain well.
Divide in half.
Use one half for Chicken Breasts with Ratatouille; use the remaining half for fish
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