Französischer Ratatouille-Kichererbsen-Auflauf

Zubereitung

1. Preheat the oven to 200°C / 400°F and lightly oil a baking dish.

2. Toss eggplant, zucchini, onion, chickpeas, garlic, thyme, salt, pepper, and olive oil.

3. Spread crushed tomatoes in the bottom of the baking dish.

4. Add the vegetable and chickpea mixture in an even layer.

5. Bake until the vegetables soften and the edges begin to brown.

   ⏱ Timer starten · 35 Min

6. Stir gently once so the top vegetables do not dry out.

7. Bake a few more minutes if the sauce looks watery.

   ⏱ Timer starten · 7 Min

8. Finish with parsley and serve warm.