Briam Traditional Greek Ratatouille

Ingredients

• 2 medium eggplant, chopped into 1-inch pieces
• 3 medium zucchini (about 1 1/2 pounds), chopped into 1-inch half moons
• 1 onion, chopped into 1-inch pieces
• 1 red bell pepper, chopped into 1-inch pieces
• 1 14.5 ounce can chickpeas, drained and dried between towels (optional)
• 2 garlic cloves, minced
• 1 14.5 ounce can crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• 1 bunch basil, chiffonade for garnish (optional)
• 1 teaspoon kosher salt
• 1 teaspoon pepper

Instructions

1. Preheat your oven to 425 degrees. Toss eggplant, zucchini, and chickpeas (optional) with olive oil and 1 teaspoon each of salt and pepper.
2. Spread vegetables out on two parchment-lined baking sheets. Try not to crowd the pans so vegetables roast and do not steam. Roast vegetable for 20-25 minutes.
3. In a 6- to 8-quart pot, saute onion in olive oil over medium-high heat for 5 minutes or until translucent.
4. Add in chopped red bell pepper, minced garlic, and thyme. Sauce for 5 more minutes.
5. Pour in the can of chopped tomatoes and turn down heat to simmer.
6. When veggies are roasted, add them to the pot and simmer for about 15-20 minutes.
7. Adjust seasonings to taste, garnish with basil (optional) and serve.

VIDEO

Pin It Or Share