Chicken Ratatouille - cooking recipe

Ingredients

1/4 c. corn oil
2 chicken breasts, boned, skinned and cut in 1-inch pieces
2 small zucchini, thinly sliced
1 small eggplant, peeled and cut in 1-inch cubes
1 large onion, thinly sliced
1 medium green pepper, cut in 1-inch pieces
1/2 lb. sliced mushrooms
1 (16 oz.) can tomato wedges
1 tsp. garlic salt, m.s.g., dried sweet basil and parsley
1/4 tsp. pepper

Preparation

Heat oil; add chicken and saute 2 minutes.
Set aside.
Add zucchini, eggplant, onion, green pepper and mushrooms.
Stir often during 15 minutes of cooking or until tender-crisp, then add tomatoes and seasonings.
Simmer 5 minutes, until chicken is tender.
Serve with rice.