Ingredients

• Ingredients Scale 1x2x3x 2 tablespoon olive oil, divided 2 large bell peppers (1 yellow & 1 red), seeds removed, diced 1 medium onion, diced 4 garlic cloves, minced 1 lb. + 4 oz. grape tomatoes (2-10oz. tubs), cut in half 1 eggplant (about 1 lb), diced 2 medium zucchini (about 1 lb), diced 2 teaspoons thyme or herbs de Provence (or a bit of both) a few fresh basil leaves (left whole or chopped) mineral salt + pepper, to taste pinch of red pepper flakes, optional 3 cups cooked chickpeas or 2 cans (15 oz) garbanzo beans, drained and rinsed)

Preparation

• Instructions Saute: In a heavy bottom pot or dutch oven, heat  olive oil over medium heat, add onions, garlic and bell peppers, saute for 3 – 4 minutes. Add tomatoes, mix well and cook 5 minutes. Simmer (1): Add in eggplant, zucchini, herbs, spices, and season with salt and pepper. Reduce heat to a low and simmer uncovered for 15 minutes. Simmer (2): Add in chickpeas, cover askew, and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for firmer vegetables, more time for softer vegetables and more juices). Stir occasionally until ready. Serve topped with chopped fresh herbs. Pair it with a gluten-free or favorite artisan loaf of bread. I have it here with a wonderful olive loaf. Try serving it on a bed of quinoa, farro, rice or pasta to make it go further. Serve warm, cold or at room temperature. Enjoy! Serves 4 – 6