Ratatouille With Chickpeas -- Crock-Pot

A fresh tasting take on the classic french dish, done in a crockpot. From Canadian Living.

• Ready In: 4 hrs 15 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  tablespoon  vegetable oil
• 1  onion, chopped
• 4  garlic cloves, minced
• 6  cups eggplants, cubed (one large)
• 2  teaspoons basil (dried)
• 1  teaspoon oregano (dried)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  red pepper
• 1  yellow pepper
• 2  zucchini
• 1⁄3 cup tomato paste
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1 (28 ounce) can tomatoes
• 1⁄4 cup fresh basil or 1⁄4 cup fresh parsley, chopped

Directions

1. In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
2. Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
3. Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.