Chicken Ratatouille(Low-Fat) - cooking recipe

Ingredients

2 1/2 lb. boneless chicken breast
1 onion
1 bell pepper
2 small zucchini
2 tomatoes, wedged
1 eggplant (optional)
2 cloves garlic, minced
1 1/2 tsp. oregano
1 1/2 tsp. basil
salt and pepper
lemon juice

Preparation

Cut chicken into strips.
Saute in wok the onion, pepper and eggplant in 1 tablespoon olive oil until soft (approximately 3 minutes).
Add zucchini and brown 3 to 4 minutes.
Add tomatoes and cook until soft (approximately 3 minutes).
Push veggies aside and add 1 tablespoon oil and cook chicken until brown (approximately 2 minutes).
Add garlic, herbs, salt and pepper. Cook until chicken is done and liquid evaporates (approximately 5 minutes).
Add lemon juice before serving.
Serve over fettuccini.