Eat for Eight Bucks: Ratatouille and Chickpeas Recipe

Name: Eat for Eight Bucks: Ratatouille and Chickpeas Recipe
Ingredients: 1/4 cup Extra virgin olive oil (plus up to 1/4 cup more); 1 large yellow onion, peeled, halved, and thinly sliced (about 1 1/2 cups); 1 pound eggplant cut into 3/4-inch dice (about 2 cups); 1 green or red bell pepper, chopped (about 1 cup); 1 pound zucchini cut into 3/4-inch dice (about 1 1/2 cups); 3-4 sprigs fresh thyme or 1/4 teaspoon dried; Kosher salt and freshly ground black pepper; 1 pound fresh tomatoes, seeded and roughly chopped (about 1 1/2 cups); 1/2 teaspoon red wine vinegar