Coco: I made this dish one time for a group of my friends because we were watching the Disney movie Ratatouille that night and I had always wanted to make it/try it. It was definitely interesting! One of my friends even made it for her boyfriend a few days later.

SELF  | November 2012 by Georgia Downard

Ingredients

• 4 small zucchini (about 1 pound), cut into 1-inch pieces
• 1 medium eggplant (about 1 pound), cut into 1-inch pieces
• 3 medium red bell peppers, cut into 1-inch pieces
• 3 medium onions, sliced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• Vegetable oil cooking spray
• 2 cans (14 ounces each) chickpeas, rinsed and drained
• 8 plum tomatoes (about 1 pound), seeded and cut into 1-inch pieces
• 1 tablespoon chopped garlic
• 1 tablespoon tomato paste
• 2 1/2 teaspoons sherry wine vinegar or balsamic vinegar
• 3 tablespoons chopped fresh basil

Preparation

Heat oven to 450°F.

In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil.

Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes.

In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt.

Add to pan with veggies in a single layer; roast 10 to 12 minutes more.

Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.