In order to bring you the best organic produce, some ingredients may differ from those depicted.
Eggplant and chickpea ratatouille with homemade whole wheat flatbreads
Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 480 Calories/Serving
45–60 Minutes
This ratatouille has traveled the world. It picks up hearty Provençal veggies, like eggplant and zucchini, along with Middle Eastern spices en route to your plate.
In your bag
- Sunbasket flatbread mix (whole wheat flour - baking powder)
- 1 organic yellow onion
- 1 or 2 cloves organic peeled fresh garlic
- 1 organic globe eggplant
- 2 organic zucchini or yellow squash
- 1 cup cooked chickpeas
- 1 tablespoon tomato paste
- 1½ teaspoons baharat
- 4 or 5 sprigs organic fresh mint
Nutrition per serving
Calories 480, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 115mg (5% DV), Total Carb. 68g (25% DV), Fiber 18g (64% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 15g
Contains:
Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Make the flatbread dough
In a medium bowl, combine the flatbread mix, 3 tablespoons [6 TBL] water, 1 tablespoon [2 TBL] oil, and ½ teaspoon [1 tsp] salt. Using a fork, stir until a dough forms. Let stand while you start the ratatouille.
2
Prep the ratatouille ingredients
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Remove the stem from the eggplant; cut the eggplant into ½-inch cubes.
- Cut the zucchini into ½-inch pieces.
- Rinse the chickpeas.
3
Cook the ratatouille
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garlic, tomato paste, and 1 teaspoon [2 tsp] baharat, plus more if desired, and cook until fragrant, about 30 seconds. Add the eggplant and ¼ cup [½ cup] water, season with salt and pepper, and cook, stirring occasionally, until the eggplant starts to soften, 4 to 6 minutes.
Add the zucchini and ¼ cup [½ cup] water if the pan is dry and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the chickpeas and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the ratatouille is cooking, prepare the mint and flatbreads.
4
Prep the mint; shape and cook the flatbreads
- Strip the mint leaves from the stems; tear or coarsely chop the leaves for garnish.
Lightly dust a work surface with flour (from your pantry); turn the dough out onto the work surface and divide into 2 [4] equal pieces. Working with one piece of dough at a time, shape it into a ball. Using a rolling pin or large bottle, roll out the dough into a ⅛-inch-thick circle.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working with one at a time, add a flatbread and cook until lightly browned on one side, 1 to 2 minutes. Turn the flatbread and carefully add 1 tablespoon water to the pan; cover and cook until the flatbread is cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between flatbreads if needed.
Serve
Transfer the ratatouille to individual plates, garnish with the mint, and serve with the flatbreads.
Kids Can!
- Make the flatbread dough.
- Measure the onion and garlic.
- Rinse the chickpeas.
- Strip and tear the mint leaves.
- Roll out the flatbread dough.