Firefighter Erics Chicken Ratatouille

• 4 whole Boneless, Skinless Chicken Breasts
• 1 whole Eggplant, Peeled
• 4 whole Bell Peppers, Any Color
• 1 whole White Onion
• 4 whole Zucchini
• 1 Tablespoon Minced Garlic
• 8 Tablespoons Olive Oil
• 1 can (16 Oz. Can) Pinto Beans, Rinsed And Drained
• 1 can (16 Oz. Can) Stewed Tomatoes (optional)
• 2 teaspoons Sea Salt
• 2 teaspoons Ground Black Pepper

1. Start by peeling the skin off the eggplant.
2. Cut into small cubes (this will speed up the steaming process).
3. At the same time, grab a pot and boil about 5 cups water.
4. This will be used to steam the eggplant.
5. If you dont have a steamer, you can place a metal colander over the pot and cover it with aluminum foil.
6. Place a colander over the pot and steam for about 20 minutes or so, till eggplant is tender.
7. If the eggplant is mushy or squishy, its overcooked.
8. At this point, while the eggplant is steaming away, continue to cut up the remaining veggies.
9. Chop all the remaining vegetables small and coarse, except the zucchini.
10. The zucchini you want to cut thinly.
11. Keep the veggies separate.
12. In a large skillet, heat 1-2 tablespoons of olive oil with the chopped white onion and cook over high heat with a pinch of salt and black pepper, until onion becomes tender or translucent.
13. Add garlic and stir while cooking for 1 additional minute just before removing from the skillet.
14. Place onion/garlic in a large pot for later.
15. Using the same skillet, repeat the oil, pepper and salt process for the bell peppers.
16. Cook on high until bell peppers become tender.
17. A little charring is okay.
18. When done, remove and place together in the large pot with the onion.
19. At this point, check and toss around the eggplant to see if even cooking is being applied.
20. Using the same skillet, repeat the oil, pepper and salt process for the zucchini.
21. Cook the zucchini until it becomes tender.
22. Add all the remaining cooked veggies, including the eggplant when done, back into the skillet and reduce heat to a simmer.
23. Add the rinsed and drained pinto beans and optional stewed tomatoes into the skillet and stir to combine.
24. Cut the chicken into bite-sized pieces.
25. Using a different skillet, repeat the oil, pepper and salt process one last time for the chicken.
26. Cook the chicken completely or until it turns all white.
27. Drain the chicken if there is any remaining water left behind in the skillet.
28. Add the chicken to the veggies and stir together.
29. Simmer and let it all stew and blend together until ready to serve.
30. Serve over rice, with grated cheese.
31. Add hot sauce for some kick.

chicken breasts, eggplant, bell peppers, white onion, zucchini, garlic, olive oil, pinto beans, tomatoes, salt, ground black pepper

Taken from tastykitchen.com/recipes/main-courses/firefighter-erics-chicken-ratatouille/ (may not work)