Chickpea Ratatouille

READY IN: 1hr 10mins
Recipe by Dr. Jenny

We made this recipe credited to Mark Bittman that was published in the April/May 2013 "Vegetarian Times" and really enjoyed it. My friend and I topped ours with parmesan. We used fresh thyme and the Roma tomatoes. The recipe indicates that the dish will keep for several days in the fridge or several months in the freezer.

Top Review by Ilaye

This was really easy to make and the flavor was amazing. <br/>I made it with basil and actually served it cold with cold grilled salmon. It was a perfect summer dish.

Ingredients Nutrition


  1. Preheat oven to 425°F Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan.
  2. Roast 30-40 minutes, or until vegetables are lightly browned and tender, and some water has released from tomatoes to create a sauce, stirring occasionally.
  3. Stir in chickpeas, and roast 5 to 10 minutes more, or until chickpeas are heated through. Stir in thyme, and season with salt and pepper, if desired. Serve hot, warm, or at room temperature.

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