Answer 1

Ratatouille

 

Ingredients

1/4 cup olive oil (more if needed)

1 1/2 cups small yellow onion, diced

1 tsp minced garlic

2 cups medium eggpant (skin on), diced

1/2 tsp fresh thyme leaves

1 cup green bell peppers, diced

1 cup red bell peppers, diced

1 cup zucchini squash, diced

1 cup yellow squash, diced

1 1/2 cups tomatoes, peeled, seeded and chopped

1 tsp fresh basil leaves, thinly sliced

1 tbsp fresh parsley leaves, chopped

Salt and freshly ground black pepper

 

Directions

1. Set a large 12­" saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they're melted down and lightly caramelized, about 5 to 7 min.

2. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 min.

3. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 min.

4. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 min. Stir well to blend and serve either hot or at room temperature.

Answer 2

Chicken Ratatouille

 

Ingredients

3 lb cut-up broiler-­fryer chicken (3 to 3 1/2 lb)

1/4 cup homemade or store-bought low-­sodium chicken stock

4 cups eggplant (about 1 lb), cut into 1­" pieces

2 cups sliced zucchini (about 2 small)

1 medium green bell pepper, cut into 1­" pieces

1/2 cup chopped onion (about 1 medium)

3 medium tomatoes, cut into wedges

1 tbsp vegetable oil

1 tbsp all-­purpose flour

3 cloves garlic, finely chopped

1 tbsp chopped fresh basil or 1 tsp dried basil leaves

1 tsp paprika

1 tsp salt

1/4 tsp plus 1/8 tsp pepper

 

Directions

1. Mix flour, 1/2 tsp of the salt, the paprika and 1/8 tsp of the pepper. Sprinkle mixture over chicken.

2. Heat oil in 12­" non-stick skillet or 4-­quart dutch oven. Cook chicken over medium heat about 15 min. or until brown on all sides.

3. Add in the chicken stock. Heat to boiling then reduce heat to a simmer. Cover and let the chicken simmer for 20 min.

4. Mix garlic, basil and remaining 1/4 tsp pepper. Add eggplant to to skillet/dutch oven and sprinkle with half of the garlic mixture.

5. Add zucchini, bell pepper and onion and then sprinkle with remaining garlic mixture. Add 1 to 2 tbsp water if necessary. Cover and simmer 10 to 15 min., stirring occasionally, until juices of thickest pieces of chicken run clear and vegetables are crisp­ tender.

6. Add tomato wedges and sprinkle with remaining 1/2 tsp salt. Cover and simmer about 5 min. or until tomatoes are hot.

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