Chickpea Ratatouille

• 1 tbsp olive oil
• 1 None onion, chopped
• 2 cloves garlic, crushed
• 1 None zucchini, sliced
• 1 small eggplant, diced
• 1/2 None red pepper, seeded and diced
• 2 cans (14 oz each) diced tomatoes
• 2 tbsp tomato paste
• 2 tsp sugar
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (1 3/4 oz) anchovies, drained and chopped
• 2 tbsp chopped fresh parsley
• None None Crusty bread, to serve

1. Heat oil in a large skillet on high heat. Saute onion and garlic for 2 mins, until onion is tender. Add zucchini, eggplant and pepper. Cook, stirring, for 2-3 mins. Stir in tomatoes, tomato paste and sugar. Season to taste. Simmer for 15 mins.
2. Stir in chickpeas and anchovies. Simmer for 5 mins. Stir in parsley. Serve with crusty bread.

olive oil, onion, garlic, zucchini, eggplant, red pepper, tomatoes, tomato, sugar, chickpeas, anchovies, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/32611 (may not work)