1 can whole peeled tomatoes
1 large onion, chopped
1 red capsicum, diced
1 yellow or green capsicum, diced
1 eggplant, diced
1/2 tbs chopped fresh thyme
2 tbs torn fresh basil leaves
2 garlic cloves, crushed
100g chicken breast per person
Ratatouille: Heat the oil in a frying pan over medium heat and add the onion and garlic. Cook for 2-3 minutes then add the capsicum and cook for a further 5 minutes. Transfer the onion and capsicum to a plate and set aside.
Add the eggplant to the pan and cook over medium heat for 5-6 minutes. Return the onion and capsicum to the pan and add thyme.
Use a fork to take the whole tomatoes out of the can, place into the pan then break up the tomatoes with the fork. Pour a small amount of the tomato puree from the can into the pan also (you can add more sauce later if it looks too dry). Reduce heat to low, cover and cook for 15 minutes, stirring occasionally.
Stir in the basil leaves and serve with chicken and broccoli.
Meanwhile, cook chicken breast in a pan on medium heat until cooked through.
Steam broccoli for 5 mins in vegetable steamer.