Hearty Meatless Vegetable & Chickpea Stew (Ratatouille-style)

1. Roast zucchini and eggplant in olive oil and sea salt at 400°F (200°C) for 20 minutes or until soft.
2. On the stovetop, sauté an onion in olive oil until soft.
3. Toss the roasted zucchini and eggplant with the sautéed onion.
4. Add 1-2 cans of chickpeas and 1 can of crushed tomatoes.
5. Pour in enough vegetable broth to cover all ingredients and stir everything together.
6. Add seasonings as desired.
7. Cover the pot and bring the mixture to a boil, then reduce the heat to a simmer.
8. Cook down for 30-45 minutes or until most of the liquid has reduced.
9. Serve hot, preferably with brown rice and hummus.