Quick Ratatouille
2 tbsp olive oil
2 onions, chopped
2 zucchini, cut into 1-inch chunks
1 red pepper, chopped
1 medium eggplant, cut into 1-inch chunks
2 cloves garlic, minced
2 tbsp fresh oregano (or 1tsp dried)
1 can (29 oz) stewed tomatoes
1 can (29 oz) chickpeas< drained & rinsed
Ingredients
1 Heat oil in a large frying pan over medium-high heat.
2 Sauté veggies, garlic, & oregano for 5 minutes.
3 Add tomatoes: bring to a boil, reduce heat, and simmer, covered, for 15 minutes.
4 Stir in chickpeas and simmer, uncovered, for 10 minutes or until excess moisture has evaporated and the sauce has thickened slightly.