Baked Chicken Ratatouille - cooking recipe

Ingredients

1/4 cup olive oil
2 None baby eggplant, chopped
1 None onion, finely chopped
1 None zucchini, chopped
1 None red pepper, seeded and chopped
1 clove garlic, crushed
1/2 cup marinara sauce
1/4 cup pitted Kalamata olives, sliced
2 tbsp chopped basil, plus additional leaves, to serve
1 tbsp tomato paste
1 lb boneless skinless chicken breasts, halved horizontally, pounded
2/3 cup grated mozzarella cheese

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a large baking dish. Heat 2 tbsp of the oil in a large saucepan on medium-high heat. Add eggplant, onion, zucchini, pepper and garlic and saute for 4-5 mins, until tender.
Stir in marinara sauce, olives, basil and tomato paste. Reduce heat to low and simmer for 5-6 mins, until thickened. Season to taste.
Heat remaining 2 tbsp oil in a large skillet on medium-high heat. Add chicken in batches and cook 2-3 mins each side, until beginning to brown. Transfer to baking dish.
Spoon vegetable sauce over chicken. Sprinkle with cheese.
Bake 10-12 mins, until chicken is cooked through and cheese melts. Serve with additional basil leaves.