Chickpea Ratatouille
Ingredients
- 1 Pound eggplant, cut into large chunks
- 1 Count 28 oz. can whole tomatoes, drained and chopped
- 0.75 Pound zucchini, cut into large chunks
- 1 Count medium yellow onion, sliced
- 1 Count red pepper, sliced
- 1 Count yellow pepper, sliced
- 5 Count cloves garlic, peeled and halved
- 1 Teaspoon salt
- 0.25 Cup olive oil
- 2 Can chickpeas, rinsed and drained
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