Ratatouille with Garbanza Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
1. 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.
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