Eat for Eight Bucks: Ratatouille and Chickpeas Recipe

Ingredients

• 1/4 cup Extra virgin olive oil (plus up to 1/4 cup more)
• 1 large yellow onion, peeled, halved, and thinly sliced (about 1 1/2 cups)
• 1 pound eggplant cut into 3/4-inch dice (about 2 cups)
• 1 green or red bell pepper, chopped (about 1 cup)
• 1 pound zucchini cut into 3/4-inch dice (about 1 1/2 cups)
• 3-4 sprigs fresh thyme or 1/4 teaspoon dried
• Kosher salt and freshly ground black pepper
• 1 pound fresh tomatoes, seeded and roughly chopped (about 1 1/2 cups)
• 1/2 teaspoon red wine vinegar

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag