Everyone loves a one-pot meal. Personally, I’m a huge fan of the one-pan meal. Arrange everything onto a baking sheet, have a glass of wine, and let the oven do the work.
Start with a good assortment of late summer veggies. (p.s. how cute are those little round squashes?). Chop your eggplant, squash and tomatoes so they’re roughly the same size (about 1-inch pieces).
Pile everything onto a baking sheet – this time, it’s ok if things are little crowded. Normally, you’d want more space between your vegetables but you want your ratatouille to be a little juicy, so this works.
Add a dash of oregano or herbs de provence. Roast until golden, then add a splash of white or red wine vinegar (this gives a nice zing)… toss, and roast just a little longer.
Serve with crusty bread, (or in this case I heated up some leftover millet).
roasted chickpea ratatouille
- 1 small eggplant (about 1.5 cups, cut into 1-inch cubes)
- 2 roma tomatoes, cut into 1 inch wedges
- 2 cups chopped zucchini/yellow squash
- ½ medium yellow onion, sliced into strips
- ½ cup canned chickpeas, drained & rinsed
- 1-2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon white or red wine vinegar
- 2 cloves garlic, minced
- a few pinches of red pepper flakes
- a few leaves of basil, sliced
- (optional): cooked millet or crusty bread on the side
- Preheat oven to 425.
- Arrange the eggplant, tomatoes, squash, onions and chickpeas on a baking sheet (it’s ok if it’s a little crowded). Drizzle with olive oil, salt, pepper and oregano. Toss to coat, then bake for 25-30 minutes or until lightly golden brown.
- Remove from oven. (Still on the baking sheet), drizzle the vinegar over the veggies and toss them with the minced garlic and a few pinches of red pepper flakes. Bake 5-10 minutes longer (or broil 1-2 minutes)… until the veggies are golden brown on the edges but still have somewhat of a bite (you don’t want them completely mushy).
- Remove from the oven and toss with sliced basil. Taste and adjust seasonings. Drizzle with a little bit more olive oil, if you like. Serve with a grain (or protein) of your choice (millet is pictured).
Inspired by the Chickpea Ratatouille Recipe from Mark Bittman’s VB6.
I will be making this recipe. I was wondering did you peel the eggplant or did you dice it with the skin on? Usually when I prepare eggplant I usually peel it. I was looking at the pictures it looks like the skin is on.
Hi Diane, I don’t peel the eggplant, the skin becomes tender enough to eat.
As a follow up to my last comment: this ratatouille is delicious, even without the basil! My dad (a die-hard lover omnivore) loved it. Thank you!
Hi Erica, I’m so happy to hear that you all loved it! Thanks for coming back to let me know!
Hi Jeanine! This ratatouille looks delicious! I’m am deathly allergic to basil, alas. Do you think this dish will taste as delicious without the basil?
Hi Erica, you can skip the basil, it’ll be delicious without it 🙂
This may be my favorite Love and Lemons recipe. After a hiatus at the end of last year’s growing season, I pulled it out for the first eggplant out of my garden. It is even better than I remembered!
I modified by adding some green peppers. I lived in France for several years and have a Ratatouille recipe for my Le Creuset Casserole with an eggplant, zucchini and pepper base (and tomato, onion and garlic, of course) that inspired the addition. The roasting and the chickpeas are yummy and give it some extra fullness. My French friends taught me to be liberal with the olive oil — so I may have used more oil than Jeanine’s recipe, but oo la la, it was so good.
Welcome back summer veggies!!!!!!
yay!! Makes my day to hear this! Ha ha, I love your friends – and olive oil 🙂
This is soooo delicious, easy, and satisfying! I paired the ratatouille with quinoa it was perfect. Also, added mushrooms to the roasted veggies about 15 mins through… very good also. My new fave!
I love this! I tried this because I wanted to do something with chickpeas and ever since I have eaten it VERY often! Almost every week!
I like to add pine nuts.
It is very freezer friendly!
So I don’t ever comment on things… actually never have on anything. But I tried this dish last night and was blown away. I didn’t expect the recipe to have so much flavor– but it did! The chickpea and red wine vinegar mixture blended so nicely with the rest of this veggie concoction. I thoroughly enjoyed it and advise everyone to try.
Hi Catherine – thanks for commenting :). I’m so glad you liked it!
yum! i love that you roasted the chick peas right alongside the other veggies. tried this the other night for a vegan taco filling and it was sublime! thanks for the awesome inspiration xox
so glad you liked it!
Made this tonight, amazing! Tweaked it a little since I couldn’t find eggplant suitable for this. I also didn’t use any vinegar since I just wanted the veggie and spice taste.
so glad you liked it!
This looks fantastic! And I’m thinking the leftovers will freeze well for work lunches the following week!
WOW !!!
It was a HUGE hit for dinner last night. . .
Thank You ; )
I just went in search of some eggplant recipes, having been “gifted” some from my Mom lol! This looks like a great choice for tonight, and I love the addition of the chickpeas in there, one of my favorites. Admittedly, I am not super-confident cooking eggplant since it often seems to turn out too chewy on the outside and a bit too mushy on the inside. I think I’ll try the broiling version first, see how that goes.
I love the ease of one pot meals too and this looks super colorful and delicious!!
easy and healthy. We love it!
Thank you! I was just sitting here wondering what to make for our Ukulele Club potluck this Saturday. (:
In summer time we eat a lot of ckicpea salads in Greece 🙂
So simply, healthy and delicious!