How to make
The eggplant and the zucchini are washed, peeled (optional), then cut into bulky pieces along with the pepper.
Pour the vegetables into a greased baking pan, sprinkle them with salt and roast in a 220°C oven, until they're done.
The onion is cut into small pieces and the garlic is finely chopped.
Fry the onion in heated oil, sprinkle it with smoked paprika and mix.
Pour the strained chickpeas and a little after that add the tomatoes and as much sugar and salt as you like.
Leave the dish for a few minutes, then pour the roasted vegetables, garlic and chopped parsley.
Leave the ratatouille on low heat for a few more minutes.
The ratatouille with roasted vegetables and chickpeas is very tasty.
