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Lunch / Dinner

Quick Ratatouille

A popular Provençal dish, ratatouille [ra-tuh-TOO-ee] blends and simmers eggplant, tomatoes, zucchini, and more into a delectable stew-like concoction. With protein and fiber-rich chickpeas added, this becomes an even better meatless meal.


6 servings

Total Time

30 minutes

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Heat oil in a sauté pan over medium. Add onions and cook until softened, 3 minutes. Stir in zucchini, yellow squash, eggplant, bell pepper, and garlic. Cover pan, and cook vegetables, stirring occasionally, 10 minutes.

Stir in chickpeas, tomatoes, and thyme. Cover and cook ratatouille, stirring occasionally, about 10 minutes more.

Off heat, stir in parsley; season ratatouille with salt and pepper.


To hasten the cooking process, and so the vegetables break down, cover the pan while cooking.

Nutritional Facts

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