Measurements

• 1 cup Basil Leaves
• 1 can
• 2 medium Eggplants
• 2 medium Fresh Zucchini
• 4 cloves Garlic
• 2 Green Bell Peppers
• 3 tbsp Olive Oil
• 1 tsp Oregano Leaves
• 1/2 tsp Pepper
• 6 Roma Tomatoes
• 1 tsp Salt
• 1 tsp Thyme
• 1 large Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large baking dish, combine the diced eggplants, zucchini, green bell peppers, and yellow onion.
• Drizzle the vegetables with olive oil and sprinkle with minced garlic, oregano leaves, thyme, salt, and pepper.
• Toss to coat evenly.
• Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
• While the vegetables are roasting, heat a small amount of olive oil in a pan over medium heat.
• Add the chickpeas and cook for 5-7 minutes until they are slightly crispy.
• Remove the roasted vegetables from the oven and add the diced Roma tomatoes and cooked chickpeas.
• Mix well.
• Return the dish to the oven and bake for an additional 10-15 minutes until the tomatoes are soft and the flavors are well combined.
• Remove from the oven and stir in the chopped basil leaves.
• Serve hot and enjoy your Ratatouille with added chickpeas for protein.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.