In order to bring you the best organic produce, some ingredients may differ from those depicted.
Eggplant and chickpea ratatouille with homemade flatbreads
Lean & Clean, Vegetarian, <600 Calories, Soy-Free, Dairy-Free, Diabetes-Friendly, Mediterranean, Vegan, Pescatarian
2 Servings, 480 Calories/Serving
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
- 1 teaspoon baharat
- 4 or 5 sprigs organic fresh mint
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
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.
Wash produce before use
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.
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.
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 baharat 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.
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; turn the dough out onto the work surface and divide into 2  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.
Transfer the ratatouille to individual plates, garnish with the mint, and serve with the flatbreads.
- Make the flatbread dough.
- Measure the onion and garlic.
- Rinse the chickpeas.
- Strip and tear the mint leaves.
- Roll out the flatbread dough.