Ratatouille with Garbanza Beans Recipe

Submitted by smileyk28

Makes 8 servings

hearty

Ingredients

3	tbsp olive oil
4	cloves garlic
1	yellow onion
12	cups eggplant(4 small Itilian eggplants), peeled chopped and diced
1	red bell pepper
1	yellow bell pepper
1	orange bell pepper
3	zucchini (small and diced)
15	oz garbanzo beans, rinsed
2	cups tomatoes (crushed)
1/4	cup fresh basil
2	tbsp fresh thyme
1/2	tsp crushed red pepper flakes

Directions

Heat 1 tbsp of olive oil in skillet on medium-low heat. Add garlic and onion and cook 2-3 minutes or until translucent. Add eggplant, season with salt and pepper and cook for 1 -2 minutes. Turn heat to low and cover. Cook until eggplant is tender (4-5 mintues)Transfer to crock pot. Add peppers, zuchini, garbanzo beans to crock pot. Combine tomatoes, basil, thyme, red pepper flakes and remaining two tbsp olive oil in medium bowl. Blend and pour into crock pot. Stir together all ingredients. Cook on low for 7-8 hours or on high for 4 1/2- 5 hours or until vegetables are tender. Adjust seasonings. Garnish with basil if desired.

Categories

Vegetables, Main Dish, Soup, Italian, St. Patrick's Day, Slow Cook, Vegetarian

Serving Size 354.0g

Amount Per Serving

Calories

308

Calories from Fat

% Daily Value^*

Total Fat

8.9g

14%

Saturated Fat

1.1g