This recipe may not be traditional ratatouille in its truest form, but it’s delicious and takes a lot less work.

One-Pot Chicken Ratatouille

Click here for a printable version.

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 8

Ingredients

• 2 tablespoons olive oil
• 1 medium green bell pepper, diced
• 1 medium onion, diced
  

  Serve warm over rice, pasta or in a bowl by itself. (Stacey Little/ Southern Bite)

• 3 cloves garlic, minced
• 1 small eggplant, cut into 1-inch chunks
• 1 zucchini, cut into 1-inch chunks
• 1 yellow squash, cut into 1-inch chunks
• ¾ cup chicken broth
• 1 (28-ounce) can diced tomatoes
• 3 cups shredded cooked chicken (I used rotisserie chicken)
• ½ teaspoon dried basil
• Salt
• Pepper

Instructions

• Heat the olive oil in a large Dutch oven over medium-high heat.
• Add the onion and pepper and cook until the onions are translucent – about 3 to 5 minutes.
• Add the garlic and cook until fragrant – about 1 minute.
• Add the eggplant, zucchini and squash. Cook for 3 to 5 minutes.
• Add the chicken broth, cover and simmer for about 5 minutes.
• Add the undrained tomatoes, shredded chicken and basil. Add salt and pepper to taste.
• Bring to a boil, reduce to a simmer and cook until vegetables are tender to your liking.
• Serve warm over rice, pasta or by itself.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”