Ratatouille Tagine

Prep Time:

10 min

Cook Time:

25 min

Total Time:

35 min

Servings:

Ratatouille is a popular dish from the French region of Provence. At a minimum, it contains eggplant, tomatoes and garlic, however, sliced olives, capers and chopped bell pepper are often sautéed with the eggplant. This ratatouille is served on a bed of rice pilaf and chicken for a complete meal.

Ingredients

1 package (6.75 oz) Near East® Spanish Rice Pilaf Mix
8 oz boneless, skinless chicken breast halves (about 2), thinly sliced
2 tbsp olive oil
1 medium eggplant, peeled and cut into 1-inch cubes (about 3 cups)
1 can (14.5 oz) whole tomatoes, chopped, undrained
1 tbsp chopped fresh basil
2 cloves garlic, minced
1/4 cup chopped fresh parsley (optional)
1/4 cup (1 oz) crumbled Feta cheese

How to make it

1

In medium saucepan, prepare rice pilaf mix according to package directions, except stir in chicken when adding rice to boiling water.
2

Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add eggplant, tomatoes, basil and garlic. Cover; reduce heat to medium. Simmer 15 minutes, stirring occasionally, until eggplant is soft.
3

Stir parsley into chicken and rice, if desired. Serve eggplant mixture on bed of rice. Sprinkle with cheese.