2 teaspoons olive oil
1. Preheat oven to 375 degrees.
2 cups diced peeled eggplant
2 cups sliced zucchini
1-1/2 cups diced onion
1 cup diced red bell pepper
1/2 cup sliced celery
1 tablespoon paprika
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1-1/2 cups uncooked long-grain rice
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (14-1/2-ounce) can vegetable broth
1-1/2 cups (6 ounces) crumbled feta cheese
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained
2. Heat oil in Dutch oven over medium-high heat. Add eggplant and next 8 ingredients (eggplant through red pepper); sauté 1 minute.
3. Add rice; sauté 3 minutes. Stir in tomatoes and broth; bring to boil. Add cheese and chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375 degrees for 40 minutes or until rice is tender.
Yield: 9 servings (serving size: 1 cup).
This Ratatouille Bake was so easy and so good. I didn't have the basil, so I used Italian herbs, and followed directions as posted. A few days later, I ground up the left overs in food processor, warmed and the dish became a dip for pita bread- we had for lunch. 5 star recipe!
Denise, Alpharetta, GA
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