Multi-Cooker Chicken Ratatouille

• 1/2 lbs Boneless, skinless chicken breast, cut into bite size chunks (3 oz or 1/2 cup)
• 1 cup Eggplant, cut into bite sized chunks (1 cup)
• 1 cup Zucchini, cut into half-inch slices (1/2 cup)
• 1 cup Green bell pepper, thinly sliced (1 cup)
• 1 cup Medium sweet onion, thinly sliced (1 cup)
• 1/2 tsp Minced garlic
• 2 Roma tomatoes, quartered and seeded (1 cup)
• 1/2 can Black olives, drained
• 3 tbsp Olive Oil
• 1/2 tsp Mediterranean dried oregano
• 1/2 tsp Salt for flavor
• 1/2 tsp Black pepper for flavor

After cooking (optional)

• 2 tsp Fresh basil, sliced and sprinkled over the top before serving
• 4 cups Rice