small eggplant, cut into large chunks
roma tomato, cored and chopped
( or 1 28-oz can whole tomatoes, drained and chopped)
zucchini, cut into large chunks
yellow onion, sliced
( 1 1/2 cups)
red bell peppers, cored, seeded and sliced
( or 2 yellow peppers)
garlic cloves, peeled and halved
canned chick-peas, rinsed and drained
( 2 cans)
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.