Garlic (4 cloves)
Grape Tomatoes (1 lb)
Red Bell Pepper (1)
Yellow Bell Pepper (1)
In a heavy bottom pot or dutch oven, heat 2 tablespoons of
Olive Oil (1/4 cup)
oil over medium heat, add eggplant (4 Tbsp) and Small Zucchini sauté for 5 minutes.
Remove from pot and set aside.
Heat remaining 2 tablespoons olive oil over medium heat, add onion, garlic and bell peppers, saute for 3-4 minutes.
Add tomatoes, mix well and cook for 5 minutes.
Add in Eggplant, Zucchini, Herbes de Provence or thyme, spices and season with
Mineral Salt (to taste)
, and fresh pepper.
Reduce heat to low and simmer uncovered for 15 minutes.
Chickpeas (2 cans)
and simmer anywhere from 45 minutes to 1 hour, depending on your personal preference (less time for crispier vegetables, more time for softer vegetables and more juices). Stir occasionally until ready. Add in
Crushed Red Pepper Flakes (to taste)
. Add in
Fresh Basil (3)
Serve topped with chopped fresh herbs. Pair it with a gluten free or favorite artisan loaf of bread. I have it here with a wonderful olive loaf. Try serving it on a bed of quinoa, rice or pasta to make it go further.