Ratatouille with Chickpeas

Name: Ratatouille with Chickpeas
Total time: 80
Yield: 4
Ingredients: 3 tablespoons extra-virgin olive oil; 3 cloves garlic, roughly chopped; 1 large onion, sliced; 2 red bell peppers, seeded and diced; 3 tomatoes, cored and diced; 1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce); 2 Japanese eggplants, diced; 2 zucchini, diced; 1 (14 ounce) can chickpeas (garbanzo beans), drained; ¼ cup chopped fresh parsley; ¼ cup chopped fresh basil; 4 sprigs fresh thyme; salt and ground black pepper to taste

Recipe by Angie from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

4 servings

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3 tablespoons extra-virgin olive oil
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3 cloves garlic, roughly chopped
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1 large onion, sliced
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2 red bell peppers, seeded and diced
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3 tomatoes, cored and diced
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1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
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2 Japanese eggplants, diced

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2 zucchini, diced
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1 (14 ounce) can chickpeas (garbanzo beans), drained
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¼ cup chopped fresh parsley
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¼ cup chopped fresh basil
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4 sprigs fresh thyme
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salt and ground black pepper to taste

Instructions

Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes.
Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper.
Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.