1 1/2 cup cooked chickpeas
3 Asian Eggplants (slender), cut into 1 inch cubes
3 small zucchini, cut into 1 inch cubes
3 tablespoons olive oil
2 small yellow onions, quartered
1 large red, yellow, or green bell pepper, seeded and cut into 1-inch squares
4 cloves garlic, finely chopped
1 small can whole peeled Roma tomatoes (14 1/2 ounce can), drained of liquid and chopped
2 tablespoons tomato paste
1 cup vegetable stock
1/4 tsp red pepper flakes
2 tablespoons dried basil or 1/4 cup chopped fresh basil
1 teaspoon chopped fresh thyme
2 tablespoons dried oregano
salt and freshly ground pepper
1/2 cup grated Parmesan cheese (optional)
1. In a large pot, cook the onions and peppers with a pinch of salt, stirring occasionally, until soft, about 10 minutes. Add the eggplants, zucchini and continue to cook until just starting to soften, about 10 minutes longer. Add garlic and stir for 1 minute longer.
2. Add tomatoes, tomato paste, vegetable stock, red pepper flakes, basil, thyme, oregano and cooked chickpeas. Bring to a boil over high heat. Reduce heat to medium low and simmer, uncovered, for 30 minutes. Season to taste with salt and pepper.
3. Preheat oven to 375. Pour the vegetable mixture into a 2 quart baking dish. Sprinkle evenly with the cheese. Bake until golden and bubbling around the edges, about 20 minutes. Let cool for 10 minutes before serving.
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