Garbanzo Bean Ratatouille | Oregonian Recipes

Ingredients

• 1 pound eggplant (smaller ones are better), peeled if you like, and cut into large chunks
• 12 ounces zucchini, cut into large chunks
• 1 pound Roma tomatoes, cored and chopped, or one 28-ounce can, drained
• 1 onion, sliced
• 2 red or yellow bell peppers, cored, seeded and sliced
• 5 cloves garlic, halved
• 1 teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1/4 cup olive oil
• 3 cups cooked or canned garbanzo beans, drained (and rinsed if using canned)
• 1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley