Chicken Ratatouille
(or Red Bean) Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

• 65 g (1/3 cup) olive oil
• 1 large yellow onion, halved and thinly sliced
• 30 ml (2 tbsp) dried basil
• 15 ml (1 tbsp) dried oregano
• 4 garlic cloves, pressed or minced
• 1 red pepper and 1 yellow pepper, cut into large cubes
• 300g eggplant, unpeeled, cubed
• 2 large red tomatoes, cubed
• 2 zucchinis, halved lengthwise and sliced 1.5 cm (1/2 inch)
• 5 ml (1 tsp) salt
• 1 ml (1/4 tsp) pepper
• 680 g (1 1/2 lbs) cooked chicken breasts, cubed or 375 ml (1 1/2 cups) red beans cooked for the vegan version.

PREPARATION

1. In a large saucepan, heat oil.  Brown onion and herbs over low heat for 10 minutes, stirring frequently. Add garlic and fry for another 2 minutes.
2. Then add the peppers and fry for 10 minutes, stirring frequently.
3. Add eggplant, tomatoes, zucchini, salt and pepper. Cover and bring to a boil over medium-high heat, stirring frequently. As soon as the mixture comes to a boil, remove the lid and continue cooking over medium-low heat for 25 to 30 minutes or until the zucchini are tender. Make sure the mixture is still simmering while cooking; if necessary, increase the cooking heat a little.
4. When the ratatouille is ready, add the cooked chicken breasts (or red beans) and mix well.
5. Adjust seasoning, to taste, and serve.