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gratin of zucchini, eggplant and chick peas


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  • 1 can garbanzo beans, drained and rinsed
  • 3 T evoo
  • 2 small onions, quartered
  • 1 green pepper, seeded, deribbed and cut into 1 in. squares
  • 3 asian eggplants cut into 1 in. slices
  • 3 zucchini cut into 1 in. slices
  • 4 cloves garlic chopped
  • 1 1/2 c peeled, seeded, chopped tomatoes
  • 1 c veggie stock
  • 1/2 tsp red pepper flake
  • 1/4 c fresh basil
  • 1 tsp chopped fresh thyme
  • salt and pepper


Servings 6


Step 1

In saute pan over medium heat, warm the evoo. add onions and bell pepper, cook until soft. 10 minutes. add eggplant and zucchini and cook until lightly browned. 10 minutes more. add garlic and cook stirring 1 minute. increase heat to high and add tomatoes, stock, red pepper flakes, basil, thyme and garbanzo beans. bring to a boil over high heat. reduce heat to medium low and simmer uncovered 30 minutes. season to taste with salt and pepper.
position rack in upper third of oven and preheat to 375 degrees. spray 2 qt baking dish.
pour vegetable mixture into prepared dish. bake until golden brown and bubbling around edges. 20 minutes. let cool 10 minutes.

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