Chicken Ratatouille

I tweaked this dish from one that was posted here.  I added some spices that weren't in the original recipe including cayenne pepper to give it a little zing. 

1 tablespoon Olive Oil

1 pound cooked chicken breasts or cooked  ground turkey

1 large sweet onion

1-2 T minced garlic (to taste)

1 red pepper, cut in approx 1/2″ pieces

1 yellow or orange pepper, cut in approx 1/2″ pieces

1 medium eggplant, peeled, and cut in 1/2″ pieces

1 zucchini, quartered and sliced

1 summer squash, quartered and sliced

12 oz. white mushrooms, sliced

1 large can tomato puree (I added about a can full of water, too)

salt, pepper

3 tablespoons dried basil, crushed

garlic powder

4 packets Splenda

Cayenne pepper

Oregano

Saute  minced garlic and onion in  1 1/2 t olive oil until onions are translucent.   After 3 minutes add the peppers, and the rremaining 1 1/2 t olive oil, stir frequently.  After 3 minutes add the eggplant. Cook for 5 minutes then add the mushrooms, zucchini, and squash. Cook for 5 minutes. Add the tomato puree and spices

Add the Splenda, salt, pepper, basil, and very generous amounts of garlic powder. Mix well and bring to boil. 

Add the chicken after the sauce tastes right. The more you stir the chicken shreds which is actually not a bad thing.

Reduce heat and cook on low for 15 minutes (or more).

Good by itself, or you can serve with brown rice. This reheats very well.