How To make Chicken Ratatouille Stew

WALDINE VAN GEFFEN VGHC42A:

4 Chicken breast halves; skin

bone, 1" cube
1 Jar spaghetti sauce :

(30 ounces)
1 medium Eggplant; peel

chop coarse
2 Tomatoes :

chop coarse
2 small Zucchini

slice
1 Green bell pepper :

1" pcs
1 large Onion

chop
3 Cl garlic :

mince
1 teaspoon Dried basil leaves
1 teaspoon Dried oregano leaves
In large bowl, combine all ingredients; mix well. Pour into 3-1/2 to 4 qt crockpot. Cover; cook on LOW for 8 to 10 hours or until chicken is tender and no longer pink. 300 cal; 9 gr fat; 27% fat. Source: Country Casseroles & One-Dish Meals, Pillsbury.