This one pot flavorful dish will keep you coming back for more. Loaded with veggies, tomatoes, and spices this meal is easier to make than it is to pronounce!
Drizzle olive oil in a 6-quart pot over medium heat. Add eggplant and cook for approximately 10 minutes, stirring occasionally. Remove from pot and set aside.
Drizzle Olive oil
Prepare & Cook Veggies
Dice onion, zucchini, and bell pepper
1 Medium Onion, 2 Medium Zucchini, 1 Bell Pepper (Choice of Red, Yellow, OR Orange)
Drizzle more olive oil into the pot. Add diced vegetables and minced garlic. Cook for approximately 10 minutes, stirring occasionally.
1 tbsp Minced Garlic
Add Remaining Ingredients & Simmer
Add diced tomatoes, red wine, oregano, paprika, thyme, salt, and pepper to the pot.
1 Large Can Diced Tomatoes (Large 28 oz), ½ Cup Dry Red Wine, 1 tbsp Oregano, 1 tsp Paprika, 1 tsp Thyme, 1 tsp Salt, 1 tsp Pepper
Drain, rinse, and add chickpeas.
1 Can Garbanzo Beans (Chickpeas) (15 oz)
Mix well and cook for approximately 10 minutes, stirring occasionally.
After about 5 minutes, taste and add more spices as desired. It may be likely that you need additional salt.
While Simmering, Prepare Desired Base
Separately prepare your choice of base according to package instructions.
Chunky Pasta Noodles (like BowTie)
Serve
Spoon the ratatouille over your preferred base. Add salt and pepper to taste, and top with fresh cut basil, if desired.