Greetings,
While hailed from France originally, and now a lovable Disney film, “Ratatouille” is basically just uber-chunky spaghetti sauce in my mind that starts out thin and gets thick when done….but when you make it for people they feel special, b/c it sounds sorta exotic 
Added bonus: subtitue a can of drained/rinsed canolini beans for chicken if you’re having vegetarians over. This recipe is made in the crock while you’re away pretending to work.
Enjoy!
~Penny
INGREDIENTS:
2 chicken boobs (raw/thawed)
1 onion
1 bell pepper
1 or 2 small zucchini
1 medium eggplant
1 (30 oz) jar/can spaghetti sauce
1 can tomato chunks, drained
1 small can mushrooms
garlic, oregano, basil—to taste
DIRECTIONS:
Grease your slow cooker. Chop the chicken into 1″ pieces. Chop the onion, bell pepper, and zucchini. Peel and chop the eggplant. Mix all with tomatoes, shrooms and sauce in crock. Add around 3 cloves of garlic, and maybe a teaspoon each of oregano and basil if you have it. Stir, cook on low for 8-10 hours, or until your chicken chunks are cooked through.
Serve over rice or noodles, or as a stew w/bread and salad. Feeds 4-6.
01/05/2009 at 2:46 am Permalink
Hi, nice post—thanks for writing. I will definitely be subscribing to your blog.