Ingredients
2 Ontario bell peppers
2 Chicken breast
1 Yellow zucchini
1 Green zucchini
2 Shallots
4 Cloves garlic
2 Baby eggplant
1 Pint cherry tomatoes
1 bn Basil
1 Small jar of your favourite tomato sauce
500gm Artisanal pasta
250gm Parmesan
Fresh basil shoots
Salt
Pepper
Olive oil

Instructions
1. Cut your eggplant into 1 inch cubes and sprinkle with a tablespoon of salt, mix well and set aside in a colander to strain off water
2. Cut zucchini in half and toss with olive oil and salt & pepper, grill on each side for 3-5 minutes. You want some colour but not fully cooked. Set aside.
3. Cut the peppers into 1/2" squares, tomatoes in half, shallots small dice and garlic fine mince.
4. Heat your dutch oven up over medium heat, after 5 minutes add olive oil and cook eggplant until slightly browned, add zucchini, cook for 3-5 minutes.
5. Once tender add bell peppers, shallots and garlic, cook 2 -4 minutes.
6. Once the flavours have had a chance to blend, add cherry tomatoes, tomato sauce and pop the lid on, set on a low burner or on the cooler part of your barbecue.
7. Season chicken with salt & pepper and olive oil, grill until fully cooked.
8. Submerge chicken into the ratatouille and return to a medium heat, simmer for 30-45 minutes.
9. While this is all absorbing & exchanging flavour, cook your pasta, save some pasta water! (a cup will do)
10. Once the pasta is cooked strain and place strained pasta and pasta water into dutch oven with sauce, mix thoroughly.
11. Lastly add all the parm and a full bunch of ripped basil, mix!

Enjoy summer in a bowl!