Vegetable and Chickpea Ratatouille

Ingredients

• 1 pièce Eggplant (partially peeled, cut in half lengthwise)
• 2 pièces Zucchini (cut into half‑slices)
• 2 pièces Red bell peppers (cut into strips)
• 1 pièce Onion (finely chopped)
• 2 pièces Garlic cloves (chopped)
• 400 g Canned chickpeas (drained and rinsed)
• 400 g Canned tomato puree (skinless and seedless)
• 2 c. à soupe Olive oil (extra virgin)
• 1 c. à café Salt (to taste)
• 0.5 c. à café Black pepper (freshly ground)
• 0.5 c. à café Mild chili (optional)
• 0.25 c. à café Hot chili (optional)
• une pincée Espelette pepper (optional, for an oriental note)
• 1 feuille Bay leaf (dry)
• 1 c. à café Thyme (dry)
• 1 c. à café Rosemary (dry)
• 2 c. à soupe Fresh parsley (chopped)

Instructions

1. Prepare the eggplant

   Partially peel the eggplant, cut it in half lengthwise, then slice into half‑slices.

   Time: PT5M

2. Cut zucchini and peppers

   Cut the zucchini into half‑slices and the red bell peppers into strips.

   Time: PT6M

3. Wash and dry the vegetables

   Rinse all vegetable pieces under cold water, pat dry with a clean cloth and place them in a bowl.

   Time: PT2M

4. Heat the oil

   Pour 2 c. à soupe of olive oil into the sauté pan and heat over medium heat until it shimmers.

   Time: PT2M

   Temperature: feu moyen

5. Sauté the vegetables

   Add the eggplant, zucchini and peppers to the pan. Cook, stirring every 5 minutes, for 15 minutes until nicely golden.

   Time: PT15M

   Temperature: feu moyen

6. Set aside the vegetables

   Transfer the browned vegetables to a bowl and keep warm.

   Time: PT2M

7. Sauté onion and garlic

   In the same pan, add the chopped onion and garlic. Cook for 10 minutes over medium heat, stirring occasionally until translucent.

   Time: PT10M

   Temperature: feu moyen

8. Simmer the ratatouille

   Stir in the chickpeas, tomato puree, bay leaf, thyme, rosemary, salt, pepper, mild chili, hot chili and Espelette pepper. Return the sautéed vegetables, mix and let simmer for 15 minutes over medium‑low heat.

   Time: PT15M

   Temperature: feu moyen-doux

9. Finishing and serving

   Taste and adjust seasoning if needed, sprinkle with chopped fresh parsley and serve immediately with rice, pasta or crusty bread.

   Time: PT2M

10. Storage

    Let cool, then transfer to an airtight container. Can be kept 3 days in the refrigerator or up to 2 months in the freezer.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

7 g

Ingredient Substitutions

• Instead of Eggplant: zucchini
• Instead of Zucchini: zucchini
• Instead of Red bell peppers: yellow bell pepper
• Instead of Onion: shallot
• Instead of Garlic cloves: garlic powder
• Instead of Canned chickpeas: lentils
• Instead of Canned tomato puree: fresh tomatoes
• Instead of Olive oil: sunflower oil
• Instead of Salt: sea salt
• Instead of Black pepper: white pepper
• Instead of Mild chili: paprika
• Instead of Hot chili: Cayenne pepper
• Instead of Thyme: Herbes de Provence
• Instead of Rosemary: Herbes de Provence
• Instead of Fresh parsley: cilantro

Equipment Needed

• Chef's knife
• Cutting board
• Colander
• 28 cm sauté pan
• Wooden spatula
• Bowl
• Measuring spoon

Critical Steps — Do Not Skip

• Brown the vegetables without burning them
• Sauté the onion and garlic until translucent
• Simmer the ratatouille long enough for flavors to meld

Chef Tips from the Video

• Use fresh herbs (thyme, rosemary) at the end of cooking for more freshness
• Add a teaspoon of tomato paste to intensify color and flavor

Troubleshooting

Storage

Refrigerator: Up to 3 days in an airtight container

Freezer: Up to 2 months, well wrapped

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the vegetables ahead of time and keep them chilled in lemon‑water
• The sauce stores very well; you can make it the day before