Ratatouille And Chick Peas
|Red onions||2 , chopped|
|Zucchini||2 , sliced|
|Eggplant||1 , peeled and cubed|
|Italian tomatoes||1 Can (10 oz)|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||2 Teaspoon|
|Chickpeas||1 Can (10 oz), drained|
|Freshly ground pepper||To Taste|
In skillet or large saucepan, combine onions, zucchini, eggplant, tomatoes, garlic and oregano; bring to boil, stirring to break up tomatoes.
Reduce heat and simmer, covered, for 20 minutes.
Rinse chick peas under cold running water and stir into skillet; simmer, uncovered, for about 10 minutes or until excess moisture has evaporated and sauce has thickened slightly.
Season with salt and pepper to taste.