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This roasted ratatouille is much easier to make than traditional ratatouille.Can be serve it over brown rice, quinoa, farro or even on a roast.


6 Servings

Total time

75 minutes






  • 2 long Japanese Eggplants, chopped into 1" pieces
  • 2 medium Zucchini, chopped into 1" pieces
  • 1 oz 15.5 can of Chickpeas or white beans (I used cannelini beans) (rinsed and drained)
  • 1 red or Yellow Peppers (chopped)
  • 2 roma tomatoes (chopped)
  • 1 medium onion (chopped)
  • 2 shallots (thinly sliced)
  • 4 garlic cloves (minced)
  • Ritz Cracker
  • 2 tbsp balsamic vinegar
  • 1 tsp dried thyme (or use 2tsp fresh thyme)
  • to taste Salt and Pepper


  1. Preheat the oven to 400°F.
  2. Add all the chopped vegetables (eggplant, zucchini, pepper, onion, shallot, tomatoes, garlic and beans) into a roasting pan or a casserole pan. Mix well.
  3. Combine olive oil, balsamic vinegar, thyme, salt and pepper in a small bowl.
  4. Pour the dressing over the vegetables and mix well to combine. Roast the vegetables for 20 minutes, stir the vegetables and return to the oven for another 20~30 minutes or until the veggies are very tender.
  5. Remove from the oven, taste and adjust the seasoning. Serve warm or at room temperature over brown rice, pasta, farro or even on a toast.
  6. View the recipe instructions at Cook's Hideout

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