The addition of chicken to the eggplant-based sauce gives this tomato-less ratatouille some additional chewiness—and lots of flavor. The fresh basil added at the finish puts it over the top!
Makes 4 servings.
11/2 cups cubed eggplant
1/2 cup coarsely chopped yellow summer squash or zucchini
1/2 cup coarsely chopped red pepper
1/4 cup finely chopped white onion
2 tablespoons olive oil
1/4 teaspoon salt
1 clove garlic, minced
2 chicken thighs, bone in, cooked separately
1 tablespoon fresh basil, coarsely chopped
Parmesan cheese
1. Combine eggplant, squash, pepper, onion, olive oil, salt, and garlic, and put in the slow cooker. Cover and cook on Low heat for 4 to 5 hours, or on High for 2 to 3 hours.
2. When ready to serve, break up chicken thighs and remove bones, stirring meat into the sauce. Add the chopped basil.
3. Serve over your favorite pasta, and sprinkle with Parmesan cheese.