Ratatouille with Chicken Fillet and Eggplant
by Editorial Staff
In the summer season, when fresh zucchini, peppers, eggplants, tomatoes appear – what can be tastier than vegetables baked with tomato sauce, garlic, and aromatic herbs! Chicken meat will add satiety to the vegetable dish. Ratatouille with chicken fillet will be a wonderful lunch or dinner.
Cook: 1 hour 45 mins
Servings: 6
Ingredients
For ratatouille:
- Chicken fillet – 300 g
- Eggplant – 200 g (2 pcs.)
- Zucchini – 200 g (2 pcs.)
- Tomatoes – 400 g (4 pcs.)
- Salt to taste
- For the sauce:
- Tomatoes – 300 g (3 pcs.)
- Tomato paste – 1 tbsp
- Bulgarian pepper – 100 g (1 pc.)
- Olive oil – 2 tbsp
- Dry white wine – 2 tbsp
For a savory dressing:
- Olive oil – 50 ml
- Chili pepper (fresh or dried) – 1/6 pod
- Garlic – 2 cloves
- Fresh parsley – 50 g (1 bunch)
- Dried Provencal herbs (mixture) – 5 g (1 teaspoon)
- Salt to taste
- For the filling (optional):
- Fresh greens – to taste
Directions
- First, let’s prepare the tomato sauce. To do this, remove the skin from 3 tomatoes. We make a cross-shaped incision on top and lower the tomatoes for 30-60 seconds in boiling water. Then carefully drain the hot water and fill the tomatoes with cold water for 30 seconds, then drain the water and remove the skin from the tomatoes. We free the bell pepper from the stalk and seeds. Cut the tomatoes and peppers into small cubes.
- Heat 1 tablespoon in a frying pan. a spoonful of olive oil and fry the peppers for about 2 minutes over medium heat. Add the tomatoes and cook for 2 minutes.
- Then add tomato paste and wine, mix. Bring the sauce to a boil and turn off the heat.
- Add 1 tablespoon to the sauce. the spoon of olive oil and mix.
- We start preparing vegetables and meat. Cut the eggplants into thin, even circles about 3 mm thick, salt, and leave for 15 minutes to get rid of the bitterness and excess liquid. Then we wash the eggplants and squeeze them well.
- Cut the chicken fillet into slices the size of zucchini and eggplant slices.
- Fry the chicken fillet on both sides in a dry frying pan for about 1-2 minutes on each side.
- Preparing the dressing. To do this, pour olive oil into a bowl, add garlic, salt, and Provencal herbs.
- Add the parsley and chili to the bowl and mix the dressing ingredients well. We turn on the oven to heat up to 200 degrees.
- We collect ratatouille. Put the prepared tomato sauce in an even layer in a baking dish.
- In the sauce, one by one and in any order, lay the circles of zucchini, eggplant, tomatoes, and pieces of chicken fillet vertically, filling the entire form.
- Put the dressing on top. We cover the form with foil and send it to the oven preheated to 200 degrees for 40 minutes. Then carefully remove the foil and bake the ratatouille for another 20 minutes.
- Ratatouille with chicken fillet and eggplant is ready.
Enjoy your meal!
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