Prep 20 mins
Cook 50 mins
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.
- 453.59 g small eggplant, cut into large chunks
- 453.59 g roma tomato, cored and chopped (or 1 28-oz can whole tomatoes, drained and chopped)
- 340.19 g 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
- 4.92 ml salt
- 59.14 ml olive oil
- 709.77 ml canned chick-peas, rinsed and drained (2 cans)
- 14.79 ml chopped fresh thyme (can also use 1 Tb rosemary or 1/2 cup fresh basil or parsley)
- 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.
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.
This is a great and easy vegetarian meal! I used basil and the roma tomatoes. The juices from the tomatoes did make a nice sauce for the dish, well-flavored with all that garlic. Served toasted flatbread and really enjoyed - thanks for sharing the recipe!