Sent in by CSA member Mackenzie Mollo

INGREDIENTS

  • 1-2 tbsp extra virgin olive oil

  • 1 onion, diced

  • 3 garlic cloves, peeled and minced

  • 1 small/medium eggplant, cubed

  • 1 medium/large zucchini, chopped

  • 1 medium/large yellow summer squash, chopped 3 cups chopped zucchini (from about 1 medium-large zucchini)

  • 1/2 medium sized red bell pepper (optional)

  • 1 15oz can chickpeas, rinsed and drained

  • 1 bay leaf

  • 1 tbsp thyme

  • 1/2 tbsp basil

  • 1 tsp oregano

  • 1 tsp basil

  • 1 tsp smoked paprika

  • Salt and pepper to taste

  • Either 1 28oz can diced tomatoes OR 4 medium to large tomatoes, diced (save the juice!)

  • 2-3 cups water or vegetable stock

DIRECTIONS

  • In a large, heavy-bottom stock pot over medium heat, heat the olive oil. Add the onions and cook until translucent. Stir in the garlic and cook for 2 minute

  • Stir in eggplant and cook until softened, about 8 mins or so. Add the zucchini, summer squash, and peppers, stirring occasionally for another 8-10 minutes. If your pot is getting too dry at any point, add an additional 1-2 tablespoons of olive oil as needed, and turn down the heat.

  • Stir in the chickpeas, spices/herbs, salt, and pepper. Then stir in the chopped tomatoes and any accumulated juices, and add the water or vegetable stock. Turn the heat down to low and simmer the ratatouille for 20-45 minutes, depending on how soft and distinct you want the vegetables to be. Taste and adjust for salt and black pepper. When finished, remove and discard the bay leaf.

  • SERVING SUGGESTIONS: This is perfectly good as an entree by itself, but it can be an even heartier meal when paired with rice, a crusty bread, quinoa or other grains. If chickpeas aren't your thing, this also works great with white beans.