Recipes:
# Chicken Ratatouille
## INGREDIENTS
* 1 small eggplant, cut in half, sliced
* 1 tablespoon salt
* 1 whole chicken, quartered
* 1 medium zucchini, cut in half, sliced
* 2 large tomatoes, cut into wedges
* 1 large onion, cut in half, sliced
* 1 clove garlic, sliced
* 1/4 cup olive oil
* 2 teaspoons Italian seasoning
**SERVES 4**
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## Make Ahead
Looking for a no-fuss appetizer? Make zucchini boats! Prepare ratatouille as recipe directs. Stuff into hollowed-out zucchini for a colorful party hit.
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## Variation
**Spice it up!** Replace the plain tomatoes with one 10-ounce can tomatoes with green chiles.
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### 1
Preheat oven to 400°F.
Sprinkle eggplant with salt. Place in a colander; let stand. Spray a large baking pan with cooking spray. Arrange chicken in prepared pan. Bake for 15 minutes; drain fat.
### 2
Rinse eggplant and drain well. Arrange eggplant, zucchini, tomatoes, onion and garlic around chicken.
### 3
Mix oil and Italian seasoning in a small bowl. Drizzle half the mixture over vegetables. Bake for 15 minutes; stir vegetables. Drizzle with remaining oil mixture.
### 4
Bake for 15 minutes longer or until chicken is cooked through and vegetables are tender. Place chicken on a serving platter. Spoon vegetables around chicken.
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## Make It Quicker
* Serve leftover ratatouille in crepes for a quick change-of-pace lunch idea. Chop leftover chicken and add it to the vegetable mixture.
* Except for the tomatoes, all the vegetables can be sliced in a food processor to speed preparation time.
