Chickpeas add protein to this traditional ratatouille. Full of fresh vegetables and dried herbs, this dish served with warm crust bread is a comforting low-kilojoule meal on a chilly evening.
Something else. When I make my ratatouille (ingredients almost identical as this one, see below for my comment on this recipe) I cut the eggplant in 1-2 cm slices, salt them, and drain them in a colander. Then I start by sautéing the onions, until translucent, then add the garlic and herbs/pepper. While that's cooking I chop the capsicum, then add them, when the capsicum is cooking, I chop the zucchini and then add it. While the zucchini is cooking I rinse and pat dry the eggplant, cube it, then add them to the pot, and finish with the tomatoes about 7-8 minutes later. I buy diced tomatoes as it makes the whole process quicker, sometimes tomatoes with basil already in them! My recipe also uses 1/2 Tbsp of oil to start with. A bit less than this recipe. I have never used fresh parsley or chick peas but they seem to be great additions! - 16 Oct 2008
This is almost identical to my Auntie's ratatouille recipe which I've had for well over 20 years, minus the chick peas and the parsley. It's delicious on rice or couscous for a meal, and I also like it cold, straight from the fridge, in Summer. I'll definitely try it with chick peas! Using yellow capsicum is always my favourite as it's a nice combination with the dark eggplant, green zucchini, and red tomatoes. - 16 Oct 2008