Chicken Ragout and Ratatouille

Chicken Ragout and Ratatouille

This recipe is for 5-6 people.

Cooking time: 40 minutes


– 1 ½ chicken breast

– ½ large onion or 1 small onion

– 1 eggplant

– 1 red bell pepper

– 1 Italian zucchini

– 2 tomatoes

– ¼ cup basil

– Salt, pepper and oregano to taste

– Olive oil


1. Cut the onion into small cubes. Separately, cut the eggplant, zucchini, tomatoes and peppers into cubes as well. Then heat the olive oil in a large saucepan and add the onion, season with salt and pepper, cook for 5 minutes. Then add the eggplant, stir and cook for another 5 minutes over medium heat. Then add paprika, Italian pumpkin and tomato. Stir and add basil and oregano, cook 10-15 minutes, stirring occasionally, until vegetables are cooked through.

2. Separately cut the chicken into long strips, season with salt and pepper. Heat a frying pan with olive oil to sear the chicken on both sides, making sure it is well browned. When everything is ready, add to the pot with ratatouille and stir. Let stand for about 10 minutes and then serve.