Autumn Chicken Ratatouille

I use peak-season fresh vegetables in this recipe-eggplant and yams—and combine them with chicken pieces in a large sauté pan on the stove top. I season the chicken with basil, dry mustard, cinnamon, and a splash of cider vinegar that adds just the right amount of tang. The result is a silky vegetable ratatouille surrounding hearty pieces of chicken. It’s a dinner that everyone in the family will enjoy (I even purée this dish for the baby), and it can even be cooked in advance and reheated