Ratatouille Tagine
Ratatouille is a popular dish from the French region of Provence. At a minimum, it contains eggplant, tomatoes and garlic, however, sliced olives, capers and chopped bell pepper are often sautéed with the eggplant. This ratatouille is served on a bed of rice pilaf and chicken for a complete meal.
- Cook Time : 25 Minutes
- Recipe Yield : 4 Servings
Ingredients
- 1 package (6.75 ounces) NEAR EAST Spanish Rice Pilaf Mix
- 8 ounces boneless, skinless chicken breast halves (about 2), thinly sliced
- 2 tablespoons olive oil
- 1 medium eggplant, peeled and cut into 1-inch cubes (about 3 cups)
- 1 can (14-1/2 ounces) whole tomatoes, chopped, undrained
- 1 tablespoon chopped fresh basil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley (optional)
- 1/4 cup (1 ounce) crumbled feta cheese
Preparation Steps
- In medium saucepan, prepare rice pilaf mix according to package directions, except stir in chicken when adding rice to boiling water.
- Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add eggplant, tomatoes, basil and garlic. Cover; reduce heat to medium. Simmer 15 minutes, stirring occasionally, until eggplant is soft.
- Stir parsley into chicken and rice, if desired. Serve eggplant mixture on bed of rice. Sprinkle with cheese.
Nutritional Information
Calories: 370, Calories from Fat: 117, Total Fat: 13g, Saturated Fat: 3g, Cholesterol: 40mg, Sodium: 1075mg, Total Carbohydrate: 45g, Dietary Fiber: 3g, Protein: 21g, Vitamin A: 30%, Vitamin C: 36%, Calcium: 15%, Iron: 11%
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