Simple & Elegant Summer Vegetable Ratatouille

• 1/2 Chicken thigh
• 1/2 medium Tomato
• 1 medium Onion
• 1/2 Zucchini
• 1/3 Red or yellow bell pepper
• 1/2 Green pepper (if you don't have red/yellow)
• 1/2 Eggplant (slim Japanese type)
• 1 clove Garlic
• 2 tbsp Olive oil
• 1 Consomme soup stock cube
• 1/2 can Canned diced tomato
• 80 ml Water
• 1 tsp Sugar
• 1 Dried oregano (Optional)
• 1 Dried basil (Optional)

1. Preparation: Mince the garlic and cut the chicken and vegetables into whatever size you like.
2. Add the olive oil and minced garlic to a frying pan and cook over medium heat.
3. Once the garlic has become fragrant add the chicken.
4. Once the chicken starts to brown, add the onions.
5. Once the onions have wilted, add a pinch of salt and the remaining vegetables.
6. Cook until the olive oil soaks in (about 3 minutes).
7. Add the ingredients, and once the mixture comes to a boil set the heat to somewhere between low and medium.
8. Cover the pan with a lid and simmer until the soup thickens (about 30 minutes).
9. Once the soup has thickened and reduced to about 1/3 the amount of the ingredients (adjust as preferred), stop the heat, and flavor with salt and pepper.
10. Top with parsley and the dish is complete.

chicken thigh, tomato, onion, zucchini, red, green pepper, slim japanese type, clove garlic, olive oil, cube, tomato, water, sugar, oregano, basil

Taken from cookpad.com/us/recipes/157094-simple-elegant-summer-vegetable-ratatouille (may not work)