Baked Chicken Ratatouille

• 1/4 cup olive oil
• 2 None baby eggplant, chopped
• 1 None onion, finely chopped
• 1 None zucchini, chopped
• 1 None red pepper, seeded and chopped
• 1 clove garlic, crushed
• 1/2 cup marinara sauce
• 1/4 cup pitted Kalamata olives, sliced
• 2 tbsp chopped basil, plus additional leaves, to serve
• 1 tbsp tomato paste
• 1 lb boneless skinless chicken breasts, halved horizontally, pounded
• 2/3 cup grated mozzarella cheese

1. Preheat the oven to 400u0b0F. Lightly grease a large baking dish. Heat 2 tbsp of the oil in a large saucepan on medium-high heat. Add eggplant, onion, zucchini, pepper and garlic and saute for 4-5 mins, until tender.
2. Stir in marinara sauce, olives, basil and tomato paste. Reduce heat to low and simmer for 5-6 mins, until thickened. Season to taste.
3. Heat remaining 2 tbsp oil in a large skillet on medium-high heat. Add chicken in batches and cook 2-3 mins each side, until beginning to brown. Transfer to baking dish.
4. Spoon vegetable sauce over chicken. Sprinkle with cheese.
5. Bake 10-12 mins, until chicken is cooked through and cheese melts. Serve with additional basil leaves.

olive oil, baby eggplant, onion, zucchini, red pepper, clove garlic, marinara sauce, olives, basil, tomato, chicken breasts, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/23681 (may not work)