Comments on: Roasted Chickpea Ratatouille

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 29 Oct 2026 19:12:44 +0000

In reply to Rachel C. I'm glad you enjoyed it!

By: Rachel C

Rachel C — Mon, 26 Oct 2026 06:53:43 +0000

10/10! Such a lovely side, full of flavors!!

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 19 Feb 2019 12:49:35 +0000

In reply to Diane. Hi Diane, I don't peel the eggplant, the skin becomes tender enough to eat.

By: Diane

Diane — Sat, 16 Feb 2019 13:40:00 +0000

I will be making this recipe. I was wondering did you peel the eggplant or did you dice it with the skin on? Usually when I prepare eggplant I usually peel it. I was looking at the pictures it looks like the skin is on.

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 25 Nov 2018 17:55:48 +0000

In reply to Erica. Hi Erica, I'm so happy to hear that you all loved it! Thanks for coming back to let me know!

By: Erica

Erica — Sun, 25 Nov 2018 14:35:08 +0000

As a follow up to my last comment: this ratatouille is delicious, even without the basil! My dad (a die-hard lover omnivore) loved it. Thank you!

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 24 Sep 2018 14:45:35 +0000

In reply to Erica. Hi Erica, you can skip the basil, it'll be delicious without it :)

By: Erica

Erica — Wed, 19 Sep 2018 18:45:22 +0000

Hi Jeanine! This ratatouille looks delicious! I’m am deathly allergic to basil, alas. Do you think this dish will taste as delicious without the basil?

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 13 Jul 2018 22:26:18 +0000

In reply to Cristine.

yay!! Makes my day to hear this! Ha ha, I love your friends – and olive oil 🙂

By: Cristine

Cristine — Fri, 13 Jul 2018 20:40:56 +0000

This may be my favorite Love and Lemons recipe. After a hiatus at the end of last year’s growing season, I pulled it out for the first eggplant out of my garden. It is even better than I remembered!

I modified by adding some green peppers. I lived in France for several years and have a Ratatouille recipe for my Le Creuset Casserole with an eggplant, zucchini and pepper base (and tomato, onion and garlic, of course) that inspired the addition. The roasting and the chickpeas are yummy and give it some extra fullness. My French friends taught me to be liberal with the olive oil — so I may have used more oil than Jeanine’s recipe, but oo la la, it was so good.

Welcome back summer veggies!!!!!!