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.
- 1 lb small eggplant, cut into large chunks
- 1 lb roma tomato, cored and chopped (or 1 28-oz can whole tomatoes, drained and chopped)
- 3⁄4 lb zucchini, cut into large chunks
- 1 medium yellow onion, sliced (1 1/2 cups)
- 2 red bell peppers, cored, seeded and sliced (or 2 yellow peppers)
- 5 garlic cloves, peeled and halved
- 1 teaspoon salt
- 1⁄4 cup olive oil
- 3 cups canned chick-peas, rinsed and drained (2 cans)
- 1 tablespoon chopped fresh thyme (can also use 1 Tb rosemary or 1/2 cup fresh basil or parsley)
Directions See How It's Made
- Preheat oven to 425°F Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan.
- 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.
- 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.