Gratin of Zucchini, Eggplant and Chickpeas with Goat Cheese

As I was pulling tonight's dinner (Gratin of Zucchini, Eggplant and Chickpeas with goat cheese, recipe follows) out of the oven, Benny came tearing into the kitchen and hopped up on the chair next to the table where I set it to cool. He didn't actually eat any (the same cannot be said about the squash I sat out on the table today).

Gratin of Zucchini, Eggplant and Chickpeas with Goat Cheese

Greatly inspired by the recipe in the Williams-Sonoma Vegetarian cookbook.

Ingredients

1/2 cup dried chickpeas (garbanzo beans)
1 medium eggplant
2 medium zucchinis (courgettes)
1 tbsp. olive oil
2 small white onions, sliced
1 large sweet red bell pepper
2 tbsp. minced garlic
1 cup chopped tomatoes (you can use any kind, I used a combination of yellow cherry, grape and an heirloom red)
1/4 tsp. red pepper flakes
1 tsp. chopped fresh thyme
1 tbsp. no-salt added herb blend (I used Kirkland - the Costco brand)
kosher salt
fresh cracked black pepper
1/2 cup crumbled goat cheese
1/4 cup grated goat or fresh parmesean cheese

Directions

Pick over the chickpeas and discard any damaged peas or stones. Rinse and drain. Place in a bowl, add plenty of water to cover, and let soak for at least three hours.

Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Bring to a boil, reduce the heat to low, and simmer, uncovered until tender, about 45-60 minutes. Drain and set aside.

Cut the eggplant and zucchini into slices about 1/2 inch thick. Set aside. In a large non-stick frying pan over medium heat, warm the olive oil. Add the onions and red pepper and cook, stirring occasionally, until soft - about 10 minutes. Add the chopped eggplant and zucchini and continue to cook, stirring occasionally, until just lightly browned, about another 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the red pepper flakes, chickpeas and spices. Simmer for about 10 minutes.

Cut the tomatoes into small chunks, and combine in a 9x13 baking dish with the crumbled goat cheese. Pour the vegetable mixture into this dish, sprinkle the grated goat cheese or parmesean over the top. Bake until golden and bubbling around the edges, about 20 minutes.

Let cool for 10 minutes before plating. Serve with an herb green salad.