Ratatouille with char-grilled chicken

1. Preheat oven to hot, 220°C.
   
2. Combine eggplant and zucchini in a large baking dish. Drizzle with olive oil
   and season to taste.
   
3. Bake for 20 minutes. Toss tomatoes and capers through and bake for a further 5-10 minutes, until tomato skin begins to blister.
   
4. Serve with chicken (see tip). Sprinkle with basil leaves, if liked.

• Marinate chicken pieces in a little olive oil and lemon juice. Season well. Cook on a preheated char-grill for 5-8 minutes, turning, until cooked through.
  
• Accompany with yoghurt or lemon wedges, if liked.