A pre-requisite to kids eating this dinner will be to get them to watch the movie ‘Ratatouille’ first. Instead of hearing “What’s that?” or “That looks disgusting”, I think they fancied themselves as the critic and gave it a chance even though it was full of veggies that would be far from their favourites. SuperValu were doing a ‘ratatouille pack’ this week which was great value at 3 euro. It included; 2 tomatoes, 1 aubergine, 1 courgette, 1 red pepper, 1 onion and 1 head of garlic. It also included a recipe for making ratatouille that I modified to create this dish.
You Will Need:
Chicken Fillets (6 large more than fed 8 of us)
1 Tomato
1 Aubergine
1 Courgette
1 Red Pepper
1 Onion
3 cloves garlic
2 tbsp olive oil
2 tsp dried parsley
Half 475g jar of SuperValu Original pasta sauce (or 1 small can tomato puree)
Method:
Heat the oven to 190C.
Crush the 3 cloves garlic and cut the aubergine into half inch cubes.
Heat 1 tbsp olive oil in a large casserole dish on the hob and gently fry up the crushed garlic for a minute, then add the parsley and cubed aubergine and mix well and allow to soften for 10 minutes.
Meanwhile, chop the tomato and slice the courgette, red pepper and onion into rings.
Turn off the hob and layer the vegetables over the softened aubergine.
Dollop the pasta sauce (or tomato puree) on top and add 125ml water to the pan.
Place the chicken fillets on top of everything and drizzle over 1 tbsp of olive oil. Season with salt and black pepper.
Cook in the oven for 45 minutes (turn the chicken over after 20 minutes and gently press it down into the veg to keep moist.)
Serve with boiled basmati rice.
Enjoy.
I’m planning to post easy one pot dishes every Thursday in September.
Til next time, Sheila