Chickpea Ratatouille

This dish has a huge variety of vegetables, which add a great depth of flavor

Ingredients

1 lb small eggplant

1 lb Roma tomatoes (or 28 oz can)

3/4 lb zucchini

1 onion (~1.5 cups)

1-2 bell peppers

5 garlic cloves (I omitted)

3 cups cooked chickpeas

1/2 cup fresh basil or parsley (I omitted--not a big fan of the basil)

olive oil

salt

Instructions

1. Preheat oven to 425 degrees.

2. Coat eggplant, tomatoes, zucchini, onion, bell peppers, and garlic in olive oil. Sprinkle with salt.

3. Roast 30-40 minutes.

4. Stir in chickpeas. Roast 5-10 minutes more to warm.

5. Stir in fresh herbs.

Inspired by 86 lemons

Note: Make sure to season the chickpeas as well. Otherwise, they do not add much flavor.