Freshly made ratatouille, a tasty blend of Provençal vegetables and crispy, sautéed chicken make a quick, colorful dinner. Coating the chicken with coarse cornmeal gives it a flavorful crust without having to deep-fry it. Cornmeal can be found in three textures, coarse, medium or fine, and three colors, white, yellow, or blue, depending on the type of corn used. HELPFUL HINTS: Any type of corn meal can be used. Slice the eggplant and zucchini in a food processor fitted with a slicing blade and then cut into 1 to 2-inch pieces. COUNTDOWN: Start ratatouille. Make chicken. SHOPPING LIST: To buy: …