Roasted Ratatouille with Chickpeas

1. Preheat Oven and Prepare Vegetables

Begin by preheating your oven to 400°F (200°C). In a large roasting pan or casserole, combine the chopped tomatoes, salted eggplant, zucchini, red bell peppers, onion, shallot, garlic, and chickpeas.

2. Prepare Dressing and Toss

To make the dressing, whisk together the olive oil, balsamic vinegar, fresh thyme, and salt in a small bowl or measuring cup. Drizzle the dressing over the vegetable mixture and gently toss until everything is evenly coated.

3. Bake the Ratatouille

Transfer the pan to the preheated oven and bake for 20 minutes. After this initial bake, give the vegetables a good stir to promote even roasting. Return the pan to the oven and continue baking for another 20 to 30 minutes until the vegetables are very tender and the tomatoes and peppers have released their juices, creating a luscious sauce.

4. Season and Garnish

Once the ratatouille is roasted to perfection, taste and adjust the seasoning with additional salt and pepper if needed. Finish the dish by garnishing with fresh basil, adding a final touch of freshness and aroma.