On the menu: Chickpea Ratatouille

I've now made this recipe a few times, twice in the slow cooker, once in a large pot. Each time it has been met with lip smacks and tummy rubs. It was originally a slow cooker recipe but when I was met last week with a slow cooker shortage, I tried it out stovetop - also successful! Here is the recipe...

Chickpea Ratatouille
Makes 8 child-sized servings

Serve this dish with brown rice, brown rice pasta, or couscous for wheat-eaters. The recipe contains quite a few foods from the 'deadly nightshade' family so should not be served to infants under the age of 12 months.

1 tbsp canola oil
1 medium onion, chopped
2 cloves garlic, minced
6 cups cubed eggplant, about 1 large
2 tsp dried basil
1 tsp dried oregano
1/2 tsp each salt and pepper
1 each yellow and red pepper, chopped
2 zucchini, cut into 1 inch chunks
1/3 cup tomato paste
1 can chickpeas, drained
1 can diced tomatoes, drained
1/4 cup chopped fresh parsley

In a large skillet, heat oil over medium heat; fry onion, garlic, eggplant, basil, oregano, salt and pepper, stirring occasionally, until onion is softened, about 10 minutes. Add peppers, zucchini, tomato paste, chickpeas, and tomatoes. Stir together, cover and cook on low heat for 3-4 hours or until vegetables are tender. Stir in parsley.

Adaptation for slow cooker: After frying onion, garlic, eggplant and herbs and spices, add to slow cooker. Add all other ingredients to slow cooker and cook on low for 4 hours.

(Recipe adapted from Canadian Living Slow Cooker Favourites)