Baked Ratatouille Chickpeas

My favorite thing to make after a trip to the farmers market is ratatoulli which I always remember by EZPOT (egg plant, zuchinni, peppers, onions and tomatoes). This version is baked with chickpeas to make a hearty dinner. This is seriously delicious!

Ingredients

• 2 eggplants, chopped

• 3 zuccini, sliced

• 2 bell peppers, seeded and chopped

• 1 onion, finely chopped

• 1 can diced tomatoes

• 3 plum tomatoes, sliced

• 1 can chickpeas

• 1 cup parsley, chopped

• 1 teaspoon chili flakes

• 1 tablespoons balsamic vinegar

• 4 garlic cloves, crushed

• 1 tablespoon tomato paste

• 1 teaspoon ground coriander

• 1 teaspoon ground allspice

Instructions

1. Heat oven to 425 degrees

2. Line two sheet pans with parchment paper and add the eggplant to one and the zucchini to the other. Drizzle with olive oil, salt and pepper and toss to coat. Roast in the oven for about 20 minutes until soft. Remove and set aside.

3. Heat olive oil in a large oven proof skillet over medium high heat. Add the onion and saute for about 5 minutes until softened. Add the garlic, chile flakes, allspice and coriander. Add the bell peppers, canned tomatoes, and chickpeas. Add about 1 cup water and simmer for 15 minutes until the peppers are tender. Add the eggplant, half of the zucchini, half of the parsley and the vinegar.

4. Top with remaining zuchchini and sliced tomato. Drizzle with olive oil, cover and bake for 30 minutes. Uncover and bake for another 15 minutes. Rest for 10 minutes.

5. Top with remaining parsley and serve with crusty bread or pita.

Takes 60 minutes

Serves 4