Did you think I was finished? Or crazy enough to whip up two recipes in one night? I am not finished, nor am I crazy. But it really depends who you ask.



I also prepped a healthy dinner for the week; one that I could freeze and knew wouldn't go bad, one that was packed with veggies, and one that happened to come from a favorite chef of mine. While I was reading the newest Vegetarian Times I came across a recipe from Mark Bittman who is promoting his new book, VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. Hush, hush. I'm not trying to lose weight (and keep it off for good!) but I am, and have been, leaning toward a more vegan lifestyle for a while now. In his other book Food Matters, which I'm currently reading, Bittman presents a compelling case for eating less meat products and processed food to promote a healthier environment and body. Because I already very rarely cook meat for myself and also seldom eat dairy because of lactose-intolerance, it's been easy and I'm continuously trying to incorporate more veggies into my diet.



Those stacked containers in the corner, my friends, is a Chickpea Ratatouille from Bittman's new book and it is fantastic. A Ratatouille is traditionally layered very pretty in a gratin dish but this version is more like a stew of roasted vegetables that is as tasty as it is colorful. I've made ratatouille stews in the summer before because if you can get your hand on fresh veggies from the market, and don't mind doing a little chopping, this dish is very inexpensive. While the granola bars were in the oven I began chopping the veg and before you know it you're enjoying a healthy dinner that freezes and reheats beautifully, making it a go-to recipe for busy nights.

Mark Bittman's Chickpea Ratatouille



Although this stew is great on its own, I enjoyed it atop a sauteed pile of kale and it was delicious. Also, feel free to sub out or add any other vegetable that sound good. Like the granola bar recipe the ingredients are a loose template and you should add flavors that you enjoy.

1 lb. small eggplant, cut into large chunks
1 lb. Roma tomatoes, cored and chopped, or (1) 28-oz. can whole tomatoes, drained and chopped
3/4 lb. zucchini, cut into large chunks
1 medium yellow onion, sliced (1 1/2 cups)
2 red or yellow bell peppers, cored, seeded, and sliced
5 cloves garlic, peeled and halved
1 tsp. salt
1/4 cup olive oil*
3 cups cooked or canned chickpeas, rinsed and drained
1 Tbsp. chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley

*While I didn't touch anything else in this recipe, I opted not to use the full amount of oil. I probably used half the amount and it still turned out great. The veggies release enough juices to avoid over drying.



Preheat oven to 425 degrees F. Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in large
roasting pan.



Roast 30 to 40 minutes, or until vegetables are lightly browned and tender, and some water has released from tomatoes to create a sauce, stirring occasionally.

Stir in chickpeas, and roast 5 to 10 minutes more, or until chickpeas are heated through. Stir in thyme, and season with salt and pepper, if desired. Serve hot, warm, or at room temperature.