Roasted Ratatouille 

Another end of summer delight. Roasted Ratatouille with sausage, cabbage, and chickpeas. Makes an easy meal in a bowl. 


  • 1 eggplant 
  • 1 red bell pepper 
  • 1 sweet onion
  • 1 small head red cabbage 
  • 1 yellow tomato 
  • 1 red tomato 
  • Fresh thyme
  • Cooked chickpeas 
  • 2 andouille sausages
  • 6 cloves garlic, peeled and smashed


  1. Preheat oven to 425° F
  2. Cut veggies into largish chunks, slice sausages 
  3. Add to roasting pan, drizzle generously with evoo, season with salt and pepper, stir well to coat evenly
  4. Roast for about 30 minutes, then check doneness 
  5. When almost tender, add chickpeas, return to oven for another 5-10 minutes to heat through 
  6. Scoop into bowls and serve with a nice syrah

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