GRATIN OF ZUCCHINI, EGGPLANT AND CHICKPEAS

GRATIN OF ZUCCHINI, EGGPLANT AND CHICKPEAS image

Number Of Ingredients 14

1/2 cup dried chickpeas (garbanzo beans)
3 Asian eggplants
3 zucchini
2 small yellow onions, quartered
1 large green bell pepper, seeded, deribbed and cut into 1-inch squares
4 cloves garlic, finely chopped
1 1/2 cups peeled, seeded and chopped tomatoes
1 cup peeled, seeded and chopped tomatoes
1 cup Vegetable stock
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh basil
1 teaspoon chopped fresh thyme
Salt and freshly ground pepper
1/2 cup grated parmesan cheese

Steps:

Rinse and drain chickpeas. Place in a bowl, add plenty of water to cover, and let soak for 3 hours. Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Bring to a boil, reduce the heat to low and simmer, uncovered, until tender, about 45-60 minutes. Drain and set aside. Cut the eggplant and zucchini crosswise into slices 1 inch thick. Set aside. In a large frying pan over medium heat, wamr the olive oil. Add the onions and bell pepper and cook, stirring occasionally, until soft, about 10 minutes longer. Add teh garlic and cook, stirring for 1 minute. Raise the heat to high and add the tomatoes, stock, red pepper flakes, basil, thyme and chickpeas. Bring to a boil over high heat. Reduce the heat to meduim-low and simmer, uncovered, for 30 minutes. Season to taste with salt and pepper. Position a rack in the upper third of the oven and pre-heat to 375. Oil a shallow 2-qt. baking dish. Pour the vegetable mixture into the prepared dish. Sprinkle the parmesan evenly over the top. Bake until golden and bubbling around the edges, about 20 minutes. Let cool for 10 minutes. Serve