Chicken Ratatouille & An Easy Banana Icecream - Food Wine Travel

Ingredients

• 1½ tablespoons olive oil
• 1 brown onion, diced
• 1 small eggplant (aubergine), diced
• 4 garlic cloves, thinly sliced
• 2 zucchini (courgettes), diced
• 1 red capsicum (pepper), diced
• 1 tablespoon fennel seeds
• 800 g (1 lb 12 oz) tinned tomatoes
• 2 x 250 g (9 oz) boneless, skinless chicken breasts, cut into 2 cm (¾ inch) dice
• 80 g (2¾ oz) feta cheese, to serve
• crusty bread, toasted, to serve
• 3 handfuls basil, leaves picked
• 1 large handful rocket (arugula)
• juice and zest of 1 lemon
• 2 tablespoons pine nuts
• 2 tablespoons olive oil