I had picked up some Eggplant this week to make some Ratatouille. The recipe in the 21 day Tummy Diet was the Ratatouille Frittata which I was reluctant to make. I scoured several of my favorite food blogs (Eat, Live, Run being one of them) for something different. I had this vague idea of roasted eggplant, zucchini, tomatoes… and then I found one that was just perfect here. Here is my version with very slight changes.
1 medium eggplant cut into chunks
1 zucchini cut into chunks
1 yellow onion cut into chunks
2 bell pepper cut into chunks (I used 1 green and 1 yellow)
2 medium tomatoes cut into chunks (or used 1 can)
5 garlic cloves chopped
0.5 cup chopped fresh parsley
1 can chickpeas (drained and washed)
1-2 tbsp olive oil
salt and fresh ground pepper
a little lemon juice (optional)
dash of paprika (optional)
Preheat oven to 425 degrees.
Toss the first 6 ingredients in olive oil, salt and pepper in a large oven safe dish. Roast for 40-45 minutes, mixing halfway through. Add chickpeas, and fresh parsley, toss lightly and continue roasting for another 10-15 minutes.