Ratatouille With Chickpeas -- Crock-Pot

Katzen's Note:

A fresh tasting take on the classic french dish, done in a crockpot. From Canadian Living.

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Serves: 6

Yield: 6.0

• 1 tablespoon vegetable oil
• 1 onion , chopped
• 4 garlic cloves , minced
• 6 cups eggplants , cubed (one large)
• 2 teaspoons basil (dried)
• 1 teaspoon oregano (dried)
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 red pepper
• 1 yellow pepper
• 2 zucchini
• 1⁄3; cup tomato paste
• 1 (19 ounce) can chickpeas , drained and rinsed
• 1 (28 ounce) can tomatoes
• ¼ cup fresh basil or ¼ cup fresh parsley , chopped

Directions:

1. In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
2. Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
3. Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.

Reviews

[ellie_]

We enjoyed this even though I didn't have all the veggies but added another can of tomatoes (mine were 14.5 oz cans) and also added some macaroni (about 1/2 a box). Thanks for sharing!

[CassieCasserole]

Followed instructions as printed. Extremely dried out.
I had to toss all the leftovers, no one was willing to eat any of it again

[Maito]

I followed other's suggestions and only browned the onion first. I thought the eggplant was cooked well (not overcooked) after 4 hours on low. I think it might have created more liquid though as it cooked. It would have been good to serve this over rice for that reason. I used less salt and more parsley.