Chicken with Ratatouille

Not only is ratatouille great for making an ordinary meal extra ordinary, but this is the best time of year to make one given the availability of local vegetables. In a large pot sauté a chopped onion in a bit of oil until translucent, then add four minced garlic cloves and a cubed eggplant and cook for another ten minutes stirring occasionally.

Next into the pot goes a chopped zucchini, bell pepper, and a generous squeeze of anchovy paste for a burst of umami, continue cooking for another ten minutes. Following, stir in either a few chopped or premium canned tomatoes and a large handful of chopped basil and cook until the vegetables are tender. Salt and pepper to taste before serving over a grilled chicken breast, steak, pork chop, or lamb shoulder.