"Ratatouille Was Never as Good as this Idea to this Foodie..."

Ingredients:

3 egg plants

6 - 3 red / 3 yellow bell peppers

3 cloves garlic

1/3 c. virgin olive oil

1/3 c. finely chopped basil

1 bay leaf

1 c. chicken pcs. (white meat)

1/3 c. butter

3/4 c. chicken consomme

1/4 c. balsamic vineagre

1/2 c. white wine

salt & pepper to taste

Instructions:

1. Chop the egg plants into 1/2" thick medallions into halves.

2. Cut the peppers into 1/4" thick strips and cut lengthwise by 3" long.

3. Mash 3 cloves garlic and remove peel.

4. Fine-chop fresh basel leaves into a 1/3 cup.

5. Take white chicken strips frozen previously and thaw out.

Sautee over med. heat, the veggies by first melting butter in pan, add olive oil, then fry gently, the garlic, then add the basel, the bay leaf, then cook until softened al dente the egg plant and peppers. Do not cover. Remove contents to a plate and deglaze with white wine. Add in the chicken consomme and gently boil down over med. heat.

Replace the contents from the plate. Heat up again over med. heat.

Add in finally the balsamic vineagre and the salt and pepper to taste and cover momentarily for 10-15 mins. over med. heat and serve hot on a presentation dish preferably decorative with an Italian or English designed tradition.

Suggested serving: Eat with plain, white buttered rice or buttered potatoes together with this standout veggie and meat dish.