Eat For Eight Bucks: Ratatouille And Chickpeas Recipe

1. 1

   Heat 1/4 cup olive oil in Dutch oven over medium high heat until shimmering. Add onions and cook, stirring frequently until sizzling, about 3 minutes. Reduce heat to medium-low and cook, stirring occasionally, until softened but not brown, about 10 minutes. Add eggplant, pepper, zucchini, and thyme. Season with salt and pepper and cook until vegetables soften, about 10 minutes, stirring occasionally. Add up to 1/4 more olive oil if pan looks dry or ingredients stick.

2. 2

   Stir in tomatoes, cover pot, and reduce heat to low. Cook 30 minutes, stirring once or twice. Remove cover and cook, stirring occasionally, until thick stew-like consistency is reached, about 10 minutes longer. Add vinegar and season to taste with salt and pepper. Ratatouille can be eaten hot, warm, or cold but is best at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.