Eggplant and chickpea ratatouille with homemade flatbreads

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Eggplant and chickpea ratatouille with homemade flatbreads

Mediterranean, Dairy-Free, Family-Friendly, Vegan, Soy-Free

2 Servings, 540 Calories/Serving

45–60 Minutes

For a twist on traditional French ratatouille, we stir in chickpeas and the Arabic spice blend baharat and serve it with easy homemade flatbread.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Flatbread mix (whole wheat flour - baking powder)
  • 1 organic yellow onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic globe eggplant
  • 1 or 2 organic zucchini or other summer squash (about ¾ pound total)
  • 1 cup cooked chickpeas
  • 1 tablespoon tomato paste
  • 1 teaspoon baharat
  • 4 or 5 sprigs organic fresh mint
Chef's Tip
Ratatouille can be served hot, cold, or at room temperature. Enjoy any leftovers as a side dish the next day or as an appetizer or snack with bread or crackers.
Ingredient IQ
Did you know eggplant is a fruit, not a vegetable? You berry believe it! Botanically speaking, eggplant is considered a berry because, like blueberries or grapes, it meets all the anatomical berry requirements, such as multiple seeds surrounded by delicious tender flesh.

Nutrition per serving

Calories: 540, Protein: 16g (32% DV), Fiber: 19g (76% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 50mg (2% DV), Carbohydrates: 74g (25% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV).
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

2-serving instructions (4-serving modifications in red)

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 in half lengthwise. Cut each half lengthwise into ½-inch-thick strips, the strips lengthwise into ½-inch-wide sticks, and the sticks crosswise into ½-inch cubes.
  • Trim the ends from the zucchini; cut the zucchini in half lengthwise. Cut each half lengthwise into ½-inch-thick strips, then crosswise 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 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 starting 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 eggplant and zucchini are tender, 6 to 8 minutes. Stir in the chickpeas and cook until warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the ratatouille cooks, 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; 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 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.
  • Rinse the chickpeas.
  • Strip and tear the mint leaves.
  • Roll out the flatbread.