1. Season the eggplant with salt for 30 to 60 minutes, in a colander, over a plate or bowl.2. In a large saucepan, heat 2 c. of extra virgin olive oil. Cook the onion for about 5 minutes, until tender. Add the bell pepper and cook for 5 minutes, until tender. Add another c. of oil to the saucepan; add the zucchinis and garlic. Cook for 5 minutes, until golden. Add the eggplant and cook, stirring occasionally, until everything is coated and tender. Add the tomatoes, herbs, salt, and pepper. Cook, uncovered, over medium heat, for about 15 minutes, until the vegetables are ready.3. Meanwhile, in another saucepan, heat some extra virgin olive oil and cook the chicken briefly on both sides, until it loses its pink color. Remove the chicken from the saucepan. Once cool enough to handle, cut into strips. Reserve.4. Meanwhile, in a large quantity of salted water, cook the rice. Boil for about 12 minutes, or until it is almost cooked, but still al dente. Drain, and let rest for a few minutes in the colander. Transfer to a bowl, and mix with the eggs and cheese.5. Preheat the oven to 375°F. Butter the sides and bottom of a 2 1/2-qt. baking dish, then sprinkle with bread crumbs. Make a crust with the rice mixture, by spreading a layer of rice at the bottom of the baking dish, then pressing a thin, but solid layer of rice on the sides. Add, alternately, the chicken strips, the ratatouille, and the chopped olives. Cover with the remaining rice, pressing the sides of this layer of rice to seal the crust.6. Cook for 30 minutes, or until a golden crust forms around the edges. Remove from the oven and let rest for a few minutes.7. Slide a knife or spatula all around the baking dish. Invert onto a serving plate. Serve.