Artichoke Ratatouille Chicken Casserole

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 tbs minced fresh thyme
• 2 tbs capers, drained
• 2 tbs olive oil
• 2 garlic cloves, minced
• 1 teaspoon Creole seasoning, divided
• 1½ pounds boneless skinless chicken breasts, cubed
• 1 C white wine or chicken broth
• ¼ C grated Asiago cheese
• Hot cooked pasta, optional

Directions

1. Preheat oven to 350°
2. Cut eggplants, tomatoes, peppers and onion into ¾" pieces and transfer to a large bowl
3. Stir in artichoke hearts, thyme, capers, oil, garlic and ½ tsp Creole seasoning
4. Sprinkle chicken with remaining Creole seasoning and transfer chicken to a 13x9" baking dish coated with cooking spray
5. Spoon vegetable mixture over top and drizzle with wine
6. Cover and bake for 30 minutes.
7. Uncover and continue baking until chicken is no longer pink and vegetables are tender, about 30-45 minutes longer.
8. Sprinkle with cheese and serve with rice, pasta or garlic mashed potatoes