the beat chickpea ratatouille in a large pot

Ratatouille, a rustic farm to table style dish. It’s a summer/early fall recipe for those who appreciate big flavor and simplicity while using the seasons harvest.



In a heavy bottom pot or dutch oven, heat 1 tablespoon olive oil over medium heat, add eggplant and zucchini, saute for 5 minutes. Remove from pot and set aside.

Heat remaining 1 tablespoon olive oil over medium heat, add onions, garlic and bell peppers, saute for 3-4 minutes. Add tomatoes, mix well and cook 5 minutes. Add in eggplant, zucchini, herbs, spices and season with salt and pepper. Reduce heat to a low and simmer uncovered for 15 minutes. Add in chickpeas and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for crisper vegetables, more time for softer vegetables and more juices). Stir occasionally until ready.

Serve topped with chopped fresh herbs. Pair it with a gluten free or favorite artisan loaf of bread. I have it here with a wonderful olive loaf. Try serving it on a bed of quinoa, rice or pasta to make it go further.

Serve warm, cold or at room temperature. Enjoy!

Serves 4 – 6


To make this virtually fat free, try water sauteing your vegetables using about 3 – 4 tablespoons of water instead of oil. Total amount of water for this recipe would be 6 – 8 tablespoons, divided.

I would dice my bell peppers next time, it’s easier to eat them when they are the same size as the zucchini and eggplant pieces.

For the spices, try mixing and matching marjoram, thyme, rosemary, fennel and/or savory. Or use a bay leaf and tarragon.

The longer you simmer the more juices will accumulate.