Grilled Chicken Breasts with Ratatouille

This recipe serves:  4

1/2 tablespoon olive oil
1/2 cup onion chopped
1/2 cup finely chopped green or red pepper
1 small eggplant, cubed (about 1 cup)
1/2 small zucchini, cubed (about 1/2 cup)
1 clove garlic, crushed
1/2 bay leaf
1 sprig fresh oregano, or dash dried
1 cup chopped tomatoes with their juice, canned or fresh
salt to taste
freshly ground black pepper
4 skinless, boneless chicken breasts, about 3 - 4 ounces each
2 teaspoons olive oil
salt to taste
freshly ground black pepper

1. Heat the oil in a 4-quart sauce pot over medium heat. Add the onion and cook until soft and translucent, about 3 to 4 minutes.

2. Add the pepper and cook 2 minutes more. Add the eggplant and cook 2 more minutes.

3. Add the zucchini, garlic, bay leaf and oregano. Season lightly with salt and pepper and continue to cook for 2 more minutes.

4. Add the tomatoes and simmer for 40 minutes, uncovered. Keep warm.

5. Preheat the grill.

6. Brush the chicken breasts with olive oil and season with salt and pepper.

7. Grill the chicken breasts untill cooked through, about 4 to 6 minutes per side, depending on the thickness of the breast.

8. Place 1 breast on each plate and serve with the ratatouille.

Serving Size: 1 breast with 1/2 cup ratatouille

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