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Ingredients

3 tablespoons extra-virgin olive oil 3 cloves garlic, roughly chopped 1 large onion, sliced 2 red bell peppers, seeded and diced 3 tomatoes, cored and diced 1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce) 2 Japanese eggplants, diced 2 zucchini, diced 1 (14 ounce) can chickpeas (garbanzo beans), drained ¼ cup chopped fresh parsley ¼ cup chopped fresh basil 4 sprigs fresh thyme salt and ground black pepper to taste

Nutrition Info

427 calories carbohydrate: 65.8 g cholesterol: 1.9 mg fat: 15 g fiber: 20.2 g protein: 12.4 g saturatedFat: 2.4 g servingSize: - sodium: 751.8 mg sugar: 22.8 g transFat: : - unsaturatedFat: : -

Heat olive oil in a heavy-bottomed pot over medium heat, cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low, stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid, cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes.
Stir tomatoes into onion mixture, cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture, season with salt and pepper.
Cover pot with a lid, cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes, adjust salt and pepper to taste.

4 servings

Ratatouille is a great dish to make when you have fresh summer vegetables.