Eat for Eight Bucks: Ratatouille and Chickpeas
Eat for Eight Bucks: Ratatouille and Chickpeas might be just the side dish you are searching for. One portion of this dish contains about 4g of protein, 14g of fat, and a total of 213 calories. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of tomatoes, extra virgin olive oil, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and whole 30 diet.
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.
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.