Name: Roasted Ratatouille
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 450g eggplant, cut into 2 cm dice; 650g courgette, cut into 2 cm dice; 1 onion, sliced; 450 gms cherry tomatoes, halved; 4 garlic cloves, minced; 1 tsp salt; 4 thyme sprigs, or 2 tsp dried thyme; 4 tbsp olive oil; 1 can chickpeas, drained and rinsed; 1/4 c chopped fresh basil

Roasted Ratatouille

Recipe by feedmephoebe.comCourse: DinnerCuisine: FrenchDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

300

kcal

Ingredients

450g eggplant, cut into 2 cm dice
650g courgette, cut into 2 cm dice
1 onion, sliced
450 gms cherry tomatoes, halved
4 garlic cloves, minced
1 tsp salt
4 thyme sprigs, or 2 tsp dried thyme
4 tbsp olive oil
1 can chickpeas, drained and rinsed
1/4 c chopped fresh basil

Directions

Heat the oven to 220C.
Combine the eggplant, courgette, tomatoes, onion, garlic, salt, and thyme in a large roasting pan.
Drizzle with the oil and stir to combine.
Transfer to the oven and roast, stirring occasionally, until the vegetables are lightly browned and tender and some water has released from the tomatoes to create a sauce, 30 to 40 minutes.
Add the chickpeas, stir, and return to the oven until the beans heat through, 5 to 10 minutes.
Add the basil and stir.
Taste and adjust the seasoning and serve hot, warm, or at room temperature.

Notes

Rather than weighing out ingredients, you can just use 1 large eggplant and 2 or 3 large courgette, a number of cherry tomatos to your liking. You could also add other vegetables such as capsicum.