b'Eggplant Ratatouille withLemon-Marinated Chicken BreastsMARIA HINESServes 4Juice of V lemonW cup Pompeian Extra Virgin Olive OilKosher salt and freshly ground black pepper to taste1 clove garlic, minced4 chicken breastsFOR THE RATATOUILLE:3 tablespoons Pompeian Extra Virgin Olive Oil2 cloves garlic, minced1 medium yellow onion, cut into W-inch dice1 large purple eggplant, peeled and cut into W-inch dice2 small zucchini, cut into W-inch dice1 medium to large green bell pepper, cut into W-inch dice1 cup sundried tomatoes packed in olive oil (see Chefs Tips), cut into W-inch diceKosher salt and freshly ground black pepper to tasteV cup Artesa Carneros Chardonnay1 to 2 teaspoons white wine vinegar or Pompeian Pomegranate Infused White Balsamic VinegarW cup chopped flat-leaf parsleyIn a small bowl, whisk together the lemon juice, olive oil, salt and pepper, and garlic. Place the chicken breasts in a small baking dish or a large zipper bag. Add the lemon mixture and coatthe chicken thoroughly. Set aside.Preheat the grill for direct heat.TO PREPARE THE RATATOUILLE:In a large pan, heat 3 tablespoons olive oil over medium heat. Add the garlic and onion, and saut until the onion starts to soften, about 1 to 2 minutes. Add the eggplant, zucchini, bell pepper and tomatoes. Stir to combine. Season with salt and black pepper. Cover the pan with a lid and let cook for about 20 minutes, stirring frequently.Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill and grill for about 3 to 5 minutes per side, or until done. Remove from the grill.To finish the ratatouille, add the Chardonnay and stir to combine. Let the wine cook off, gently scraping the pan to deglaze it. Taste, and adjust the seasoning by adding salt and pepper to taste. Add 1 or 2 teaspoons vinegar. Add the parsley and give the ratatouille a final stir.Spoon the ratatouille onto 4 plates. Add the chicken breasts and serve.79'