Artichoke Ratatouille Chicken Recipe: How to Make It

Ingredients

• 3 Japanese eggplants (about 1 pound)
• 4 plum tomatoes
• 1 medium sweet yellow pepper
• 1 medium sweet red pepper
• 1 medium onion
• 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
• 2 tablespoons minced fresh thyme
• 2 tablespoons capers, drained
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon Creole seasoning, divided
• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 1 cup white wine or chicken broth
• 1/4 cup grated Asiago cheese
• Hot cooked pasta, optional