Chicken Ratatouille

3 lbs. chicken parts
2 tsp. salt, divided
Fresh ground pepper
2 tbsp. cooking oil
1 onion, sliced
1 green pepper, sliced
2 cloves garlic, minced
4 lg. fresh tomatoes, peeled and cut into eighths
1 sm. eggplant, cut into 3x1 inch strips
2 sm. zucchini, cut into 3x1 inch strips
1/2 lb. fresh mushrooms, halved
1 bay leaf
1 tsp. oregano

Sprinkle both sides of chicken with 1 teaspoon salt and with pepper. Place chicken skin side up on a rack in a shallow pan. Bake at 450 degrees until browned (about 20 minutes). Remove chicken from rack and pour off any fat.

In a large skillet, heat oil and saute onion, green pepper and garlic for 2 to 3 minutes. Toss in tomatoes, eggplant, zucchini and mushrooms, bay leaf and oregano and remaining salt. Stir until mixture begins to boil. Reduce heat. Tuck in chicken pieces under the vegetables. Cover tightly and simmer slowly until chicken is fork tender (about 20 to 25 minutes). Remove chicken and vegetables to a serving dish and keep warm.