Garbanzo Bean Ratatouille

Name: Garbanzo Bean Ratatouille
Ingredients: 1 pound eggplant (smaller ones are better), peeled if you like, and cut into large chunks; 12 ounces zucchini, cut into large chunks; 1 pound Roma tomatoes, cored and chopped, or one 28-ounce can, drained; 1 onion, sliced; 2 red or yellow bell peppers, cored, seeded and sliced; 5 cloves garlic, halved; 1 teaspoon salt, plus more to taste; Freshly ground black pepper; 1/4 cup olive oil; 3 cups cooked or canned garbanzo beans, drained (and rinsed if using canned); 1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley