My favorite thing to make after a trip to the farmers market is ratatouille which I always remember by EZPOT (egg plant, zucchini, peppers, onions and tomatoes). This version is baked with chickpeas to make a hearty meat-free dinner or holiday worthy side dish. This is seriously delicious!

Ingredients

2 eggplants, chopped
3 zucchini, sliced
2 bell peppers, seeded and chopped
1 onion, finely chopped
1 can diced tomatoes
3 plum tomatoes, sliced
1 can chickpeas, rinsed and drained
1 cup parsley, chopped
1 teaspoon red pepper flakes
1 tablespoon Traditional Balsamic Vinegar
4 garlic cloves, crushed
1 tablespoon tomato paste
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup Koroneiki Greek Extra Virgin Olive Oil

Instructions

Heat the oven to 425 degrees
Line two sheet pans with parchment paper and add the eggplant to one and the zucchini to the other. Drizzle with olive oil, salt and pepper and toss to coat. Roast in the oven for about 20 minutes until soft. Remove and set aside.
Heat 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Add the onion and saute for about 5 minutes until softened. Add the garlic, red pepper flakes, allspice and coriander. Add the bell peppers, canned tomatoes, and chickpeas. Add about 1 cup water and simmer for 15 minutes until the peppers are tender. Add the eggplant, half of the zucchini, half of the parsley and the vinegar.
Top with remaining zucchini and sliced tomato. Drizzle with olive oil, cover and bake for 30 minutes. Uncover and bake for another 15 minutes. Rest for 10 minutes.
Top with remaining parsley and serve with crusty bread or pita.

Takes 60 minutes

Serves 4

Recipes

Olive Branch Oil & Spice

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