Olive oil

3 tsp

Uncooked onion

1 large, coarsely chopped

Garlic

3 large clove(s), minced

Eggplant

1 medium, (1 pound) unpeeled and cut into 3/4-inch chunks

Canned diced tomatoes

28 oz, fire-roasted, drained

Red bell pepper

2 medium, cut into 3/4-inch pieces

Uncooked zucchini

2 small, sliced

Tomato paste

3 Tbsp

Herbes de Provence

1½ tsp

Table salt

1 tsp

Black pepper

¼ tsp

Canned chickpeas (low sodium)

19 oz, (1 can) drained

Grated Parmesan cheese

½ cup(s)

Fresh parsley

¼ cup(s), chopped