Rustic Ratatouille with Chickpeas

1  lb.		zucchini
1  lb.		eggplant
3		medium red peppers
3		medium onions
1  tablespoon		fresh thyme, chopped
1  tablespoon		fresh rosemary, chopped
1  teaspoon		salt
1/2  teaspoon		black pepper
1  tablespoon		olive oil
28  ounces		cooked chickpeas
1  lb.		plum tomatoes
1  tablespoon		chopped garlic
1  tablespoon		tomato paste
2-1/2  teaspoons		balsamic vinegar
3  tablespoons		fresh basil, chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Rustic Ratatouille with Chickpeas ingredients. The serving size for any ingredient in Rustic Ratatouille with Chickpeas may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cut the zucchini, eggplant and peppers into 1 inch pieces. Slice the onions. Seed the plum tomatoes and chop into 1 inch pieces. Heat the oven to 450. In a bowl, toss the zucchini, eggplant, red pepper and onion with thyme, rosemary, 3/4 tsp salt, black pepper, 2 tbsp of water, and the oil. Spread the veggies in a large pan and bake 25 minutes, stirring once. In the same bowl, combine the chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 tsp salt. Add to the pan with the veg in a single layer and roast 10-12 minutes more. Toss the veg with vinegar, divide into six bowls and serve sprinkled with basil.