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Chicken Ratatouille Stew Recipe
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-----WALDINE VAN GEFFEN VGHC42A----- 4 Chicken breast halves; skin -- bone, 1" cube 1 Jar spaghetti sauce -- (30 ounces) 1 medium Eggplant; peel -- chop coarse 2 Tomatoes -- chop coarse 2 small Zucchini -- slice 1 Green bell pepper -- 1" pcs 1 large Onion -- chop 3 Cl garlic -- mince 1 teaspoon Dried basil leaves 1 teaspoon Dried oregano leaves In large bowl, combine all ingredients; mix well. Pour into 3-1/2 to 4 qt crockpot. Cover; cook on LOW for 8 to 10 hours or until chicken is tender and no longer pink. 300 cal; 9 gr fat; 27% fat. Source: Country Casseroles & One-Dish Meals, Pillsbury.
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