Eat for Eight Bucks: Ratatouille and Chickpeas

Name: Eat for Eight Bucks: Ratatouille and Chickpeas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 454 grams eggplant cut into 3/4-inch dice (about 2 cups); 59 milliliters Extra virgin olive oil (plus up to 1/4 cup more); 3 sprigs fresh thyme or 1/4 teaspoon dried; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters green or red bell pepper, chopped (about; 1 teaspoons red wine vinegar; 355 milliliters pound fresh tomatoes, seeded and roughly chopped (about; 355 milliliters large yellow onion, peeled, halved, and thinly sliced (about; 454 grams zucchini cut into 3/4-inch dice (about 1 1/2 cups)

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.

Instructions

Heat 1/4 cup olive oil in Dutch oven over medium high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Onion