Ratatouille With Chickpeas -- Crock-Pot

• 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

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.

vegetable oil, onion, garlic, eggplants, basil, oregano, salt, pepper, red pepper, yellow pepper, zucchini, tomato paste, chickpeas, tomatoes, fresh basil

Taken from www.food.com/recipe/ratatouille-with-chickpeas-crock-pot-373833 (may not work)