Ratatouille with meat

Prepare vegetables: a medium-sized zucchini and eggplant (or several small ones), two large sweet peppers (great if they are of different colors), four medium tomatoes, a large onion and a few cloves of garlic.

Cut eggplant, zucchini and pepper into cubes, try to make the cubes about the same – about 1 cm in size or slightly larger.

Onions can also be cut into cubes or half rings – I prefer the second option. Cut the tomatoes into quarters.

Now you can do chicken fillet. Cut it into the same cubes as the vegetables. Put a frying pan on the fire, pour vegetable oil – not too much, so that the dish is not too greasy. Put the fillet pieces in the heated oil and fry until lightly browned.

The turn of vegetables has come. Also, put the onion in the heated oil, fry it for a couple of minutes, add zucchini and eggplant, finely chopped two cloves of garlic. Simmer the vegetables over low heat and under a closed lid until half cooked, then add pepper and tomatoes to them, mix well and leave to simmer for another 10 minutes.

It's time to add previously fried meat to the stew, as well as salt and pepper. You can add spices to your taste. Continue to simmer the vegetables and fillet pieces over low heat for about 10 minutes.
A couple of minutes before cooking, add the remaining garlic, also finely chopped, and a mixture of dried Provencal herbs to give the dish the flavor of French fields.

Ratatouille with meat is ready! Bon appetit!