Chickpea Ratatouille

• 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)

1. Preheat oven to 425u0b0F Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan.
2. 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.
3. 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.

eggplant, roma tomato, zucchini, yellow onion, red bell peppers, garlic, salt, olive oil, chickpeas, thyme

Taken from www.food.com/recipe/chickpea-ratatouille-499473 (may not work)