CHICKEN RATATOUILLE

olive or salad oil

3 1/2-lb. broiler-fryer, cut up

1 medium-sized onion, diced

1 small eggplant (about l 1/4 lb.), cut into 1 1/2" chunks

8 oz. pkg. medium sized mushrooms, cut in half

1 large yellow pepper, cut into 1 1/2" pieces

1 medium-sized zucchini, cut into 1 1/2" chunks

1 pint of whole tomatoes

2 tea. sugar

1/2 tea. dried basil

1/4 tea. coarsely ground pepper

1 1/2 cups cooked dried beans or 10 oz. can garbanzo beans, drained and rinsed

In 8-quart Dutch oven over medium-high heat, in 1 tab. hot olive or salad oil, cook chicken until browned on all sides, removing pieces to plate as they brown. In drippings and 1 tab. olive oil cook onion until tender and golden. Add onions to chicken. Cook eggplant; stirring frequently, about 5 min. or until tender-crisp. Remove to a bowl. To Dutch oven add tomatoes, sugar, basil, pepper, 1/4 cup water, beans and onions. Place chicken on top

and simmer for 20 min.

Meanwhile, in another pan, over high heat, in 2 tab. hot olive oil, cook mushrooms, yellow pepper, and zucchini; stirring frequently until tender-crisp and lightly browned, about 5 min.

Add all vegetables to Dutch oven, placing chicken on top and simmer an additional 25 min. or until chicken and eggplant are fork- tender, stirring occasionally. (If using canned garbanzo beans add with the vegetables and simmer for 25 min.) Makes 6 servings.