Hi everyone:

Just got this recipe over the internet at Home and Gardens, and looks good. I think the eggplant might be a little high in carbs. Karen could probably give her expert advice on it. Nat you can leave the skin on, just teasing you girl in a fun friendly way.

Cindy


http://www.bhg.com/recipe/poultry/chicken-ratatouille/

Well, since you mentioned it...

It looks good, but I would cook the chicken in the sauce - onion, garlic, tomato - then cook the eggplant separately in plenty of olive oil and then cook the other vegetables together. Then, I would add them to the chicken and sauce for the last 10 minutes of cooking. THe dish would look better and have a better texture too. Eggplant that is not fried, grilled or broiled before cooking in liquid can be strangely textured.

Karen

As I said before, "THANKS LOADS" and very good advice at that.

Again thanks
Cindy