Ratatouille with Grilled Chicken Breast

Ingredients

• 600 g tomatoes (5 large tomatoes)
• 2 red bell peppers
• 2 yellow bell peppers
• 2 Eggplants
• 2 zucchinis
• 2 red onions
• 4 cloves garlic
• 4 tbsp olive oil
• 1 tbsp tomato paste (15 g)
• 2 sprigs thyme
• 2 sprigs Rosemary
• 400 g passata
• Salt
• Pepper
• 4 chicken breast fillets (about 150 g each)
• 1 tbsp dried herbs de Provence

Instructions

1. 1.

   Clean, wash and trim the stems of the tomatoes; blanch them in hot water. Cool, peel, core, and dice the flesh.

2. 2.

   Wash all bell peppers, remove seeds, and cut into cubes. Peel and wash eggplants and zucchinis, halve lengthwise and cube. Roughly chop onions and mince garlic.

3. 3.

   Heat 3 tbsp oil in a pan. Sear the eggplant for 4 minutes over high heat until crisp. Add bell peppers, onions, and zucchini; cook 2–3 minutes over medium heat. Stir in garlic and tomato paste; roast for 3 more minutes. Meanwhile wash fresh herbs. Add tomato cubes, passata, and herbs; season with salt and pepper. Simmer gently on low heat for 10–12 minutes, stirring occasionally.

4. 4.

   Meanwhile pat the chicken fillets dry, season with salt and pepper. Grill in a hot pan with remaining oil, turning over medium heat for 8–10 minutes. Add half of the dried herbs to the ratatouille; remove thyme and rosemary sprigs.

5. 5.

   Taste again, slice the grilled chicken into strips, arrange on top of the ratatouille, and sprinkle with remaining Provence herbs.