Ratatouille with Sausage and Chickpeas

Serves 4
From Everyday Food Magazine

*olive oil
*1 medium onion, chopped
*2 garlic cloves, minced
*1 lb. eggplant, peeled in strips and cut into 3/4 inch cubes
*1 lb. zucchini, cut into 1 inch cubes
*salt and pepper
*2 yellow or red bell peppers, cut into 3/4 inch cubes
*2 tomatoes, diced
*1 tsp dried thyme
*1/4 cup chopped basil
*8 oz. fresh sausage
*1 can chickpeas, drained and rinsed

In a Dutch oven, heat oil over medium heat. Cook onions, until soft and then add garlic, about one minute. Stir in eggplant and zucchini; season generously with salt and pepper. Add 3/4 cup water; cover and simmer, stirring once, until vegetables begin to soften, about 5 minutes. Stir in peppers, simmer covered about 5 minutes. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low and simmer, partially covered, 15 minutes.

Meanwhile, cook sausage in a saute pan. Stir the chickpeas into the Dutch oven, then stir in the basil and the sausage.