Gordon Ramsay'S Baked Chicken With Eggplant, Zucchini, & Tomato Ragout

• 5 tablespoons olive oil plus extra to oil
• 8 skinless chicken breasts large
• sea salt
• 4 shallots banana, peeled and roughly chopped
• 4 garlic cloves unpeeled, smashed
• 2 eggplants medium, trimmed and chopped
• 1 handful thyme sprigs
• 1 handful rosemary sprigs
• 4 zucchini trimmed and chopped
• 1 glass dry white wine
• 8 plum tomatoes peeled, seeded, and chopped, or 14oz, 398g canned chopped tomatoes
• 1 loaf crusty bread

1. Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Heat a large heavy skillet and add 3 tbsp (45 ml) olive oil. Season the chicken breasts with salt and pepper.
2. Sear the chicken in batches: cook skinned side down for 3 to 4 minutes until golden brown, then turn over and cook the other side for 2 to 3 minutes. Transfer to plate.
3. Add the remaining oil to the skillet and tip in the shallots, garlic, eggplants, and a few thyme and rosemary sprigs. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent, and the eggplants are starting to soften. Season generously with salt and pepper.
4. Add the zucchini, then pour in the wine and simmer until it has reduced by half. In the meantime, put an oiled large roasting pan in the oven to warm up.
5. Stir the tomatoes through the vegetables and tip into the roasting pan. Place the seared chicken breasts on top and scatter over some more herb sprigs. Bake in the over for 5 to 10 minutes, depending on the thickness of the chicken, until firm and cooked through.
6. Rest for 5 minutes before serving on warm plates, with plenty of crusty bread on the side.

olive oil, chicken breasts, salt, shallots banana, garlic, eggplants, handful thyme, handful rosemary sprigs, zucchini, glass, tomatoes, crusty bread

Taken from www.yummly.com/recipe/Gordon-Ramsay_s-Baked-Chicken-with-Eggplant_-Zucchini_-_-Tomato-Ragout-1448587 (may not work)