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Ratatouille
Ingredients
  • 1 pound eggplant peeled or unpeeled and cut into large chunks
  • 3/4 pound zucchini cut into large chunks
  • 1 pound plum tomatoes cored and chopped
  • 1 onion sliced
  • 2 yellow bell peppers cored, seeded and sliced
  • 1 fennel bulb about 1 pound (trimmed and cut into large chunks) Don't leave out the fennel.
  • 5 garlic cloves halved
  • 1 t. salt to taste
  • Black pepper to taste
  • 1/4 C. olive oil
  • 3 C. canned or cooked chickpeas drained
  • 1 T. chopped fresh thyme
  • 1 T. chopped fresh parsley or more
  • Oil-cured Kalamata olives for garnish
  • Grated gruyere cheese for garnish
  • A drizzle of your best extra-virgin olive oil
  • A few chopped cherry tomatoes for garnish
Instructions
  1. Preheat oven to 425 degrees F.
  2. Prepare your vegetables, mix them together and spread them on a large cooking sheet. Drizzle olive oil over the top of the vegetables and toss to coat the vegetables with the olive oil.
  3. Roast the vegetables in your oven until they are beginning to brown and are tender. The tomatoes should be releasing their water as the dish cooks to create a bit of sauce. This will take about 30 to 40 minutes and you will want to stir the vegetable mixture several times during the cooking.
  4. Take the tray of vegetables from the oven and mix in the chickpeas. Return the vegetables to the oven and cook for 5 to 10 minutes more.
  5. Stir in the herbs. Adjust salt and pepper seasonings. Serve hot or warm (or cold) garnished with shredded gruyere, chopped cherry tomatoes, Kalamata olives and a just-before-serving drizzle of the best extra-virgin olive oil you have in your kitchen..
Recipe Notes

Don't even think about leaving out the fennel. It is wonderful in this dish and is available in most supermarkets.