Spicy Ratatouille-Stuffed Mini Chicken Capons

This dish makes an awesome appetizer. Served over mashed potatoes or as a second main for Seder night!

SERVES 6

• 6 capons
• oil, for sautéing
• 2 cups chopped onion
• 4 cups cubed eggplant
• 1 cup chopped green pepper
• 1 cup chopped red pepper
• 2 cups zucchini, sliced in half circles
• 1 24-oz (680-g) jar Tuscanini Marinara Sauce or 3 cups tomato sauce
• 2 cloves garlic, chopped or shallots
• 2 tsp salt, plus more to taste
• 1 4-inch (10-cm) jalapeño, seeded and diced (optional)
• 2 Tbsp instant mashed potato flakes, can be omitted or subbed with ¼ cup prepared mashed potatoes
• 1 tsp paprika (see note on index page on how to make this)

Preheat oven to 375°F (190°C).

Sprinkle eggplant with salt and let sit for 5 minutes.

Meanwhile, sauté onions and green and red peppers in oil for 5 minutes. Add zucchini and sauté 5 more minutes. Add marinara sauce, garlic, and salt. Wipe and dry the eggplant and add it to the mixture. Stir in the potato flakes.

Lay slices of jalapeño on top and cook for 30 minutes on a low simmer.