Chicken Ratatouille

Ingredients: 3 oz olive oil 1 clove garlic, sliced 12 oz chicken breast, chopped 2 small zucchini, unpeeled, thinly sliced 1 small eggplant, peeled, 1/2" cubes 1 medium onion,thinly sliced 1 large red pepper, in 1/2" pieces 8 ounces mushrooms, sliced 16 ounces, roma tomatoes, sliced 4 ounces white wine 1 tsp basil, 1 tbsp parsley, 1/2 tsp pepper fench bread, fat slices 4 oz butter garlic powder

Directions: oil and garlic in hot wok add chicken, cook 5 minutes add all the vegatables, cook 5 minutes add wine, cook 10 minutes add seasonings, cook 5 ninutes butter on bread, add garlic powder bread in broiled until brown ratatouille in bowls toast on side glass of wine Enjoy

These pictures from my first recipe once I was retired, with the old knife and small board. Trying slicing bread with that old knife is why Wendy got my knife set and I got the big 18" x 25" chopping board. Other red instead of green pepper, no changes in over a decade.