Chicken Ratatouille Casserole

• 4 boneless chicken breasts, cut into cubes
• 3 tablespoons vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 small zucchini, cut into cubes (sprinkled with salt)
• 2 small eggplants, cut into cubes (sprinkled with salt)
• 1 medium green pepper, chopped
• 1/2 lb mixed mushrooms, sliced
• 1 (16 ounce) can tomatoes
• 1 tablespoon italian herbs seasoning
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper

1. In a large skillet, heat the oil and cook chopped onion and garlic until transparent.
2. Add chicken cubes and cook over medium heat until browned.
3. Add the zucchini, eggplant, green pepper and mushrooms. Cook for an additional 2 minutes. Then add the tomatoes, stirring carefully.
4. Add the Italian herbs seasoning, salt and pepper to taste.
5. Simmer uncovered for about 10 more minutes until chicken is done and vegetables are crispy and fork tender, but not overcooked.

chicken breasts, vegetable oil, onion, garlic, zucchini, eggplants, green pepper, mixed mushrooms, tomatoes, italian herbs seasoning, salt, ground black pepper

Taken from www.food.com/recipe/chicken-ratatouille-casserole-416477 (may not work)