Baked Ratatouille with Chickpeas and Sweet Potato

Before you know it you'll be harvesting some of your favourite late summer veggies from the garden. You'll want this vegetarian, one pan dinner in your back pocket!

Ingredients:

1 medium eggplant, unpeeled and sliced 1/2"

1 medium yellow zucchini, sliced 1/2"

1 large onion, diced

1 orange sweet pepper, diced

1 medium sweet potato, peeled and diced small

1 cup canned chickpeas

1-2 tbsps minced garlic

28 oz can diced tomatoes

1/2 cup low sodium chicken broth

1/2 cup olive oil

black pepper to taste

1 tsp smoked paprika

1 tsp dry thyme

2 tbsps tomato paste

1 bay leaf

1-2 tbsps chopped, fresh basil

2 tbsps capers with some brine

garnish with fresh basil and parsley

Easy lemon brown rice:

1 cup brown rice

3-4 cups water

zest of 1/2 lemon

3 tbsps lemon juice

Slice the eggplant about 1/2" inch thick, salt the slices and place between paper towels. Weigh it down (chopping board with water-filled pot) for 1 hour. Then rinse the salt off and cut into cubes.

Heat olive oil in a large ovenproof skillet and brown the eggplant, onion and sweet potato for about 5 minutes. 

Add the rest of the ingredients, except for the garnishes of course, cover and bake in a 425°F oven for 50-60 minutes or until the sweet potato is tender.

Serve garnished warm or at room temperature as is or...

with this easy lemon brown rice. Simply pour water over rice in a bowl, stir and leave on the counter 3-4 hours. Then drain off any remaining water, stir in the lemon juice and zest and heat in the microwave. That's it!

Serves 6