Ratatouille Bake

Ingredients

• 2 teaspoons olive oil
• 2 cups diced peeled eggplant
• 2 cups sliced zucchini
• 1 & 1/2 cups diced onion
• 1 cup diced red bell pepper
• 1/2 cup of celery (or carrots)
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/2 teaspoon crushed red pepper flakes (this gives it a little zip!)
• 1 & 1/2 cups uncooked long grain rice
• 1 large can no salt added diced tomatoes, undrained (or 6 large fresh tomatoes)
• 2 cups vegetable broth
• 1 & 1/2 cups crumbled feta cheese
• 1 can chickpeas, drained

Instructions

Preheat oven to 375°F

1. Heat oil in large pot over medium high heat. Add eggplant and next 8 ingredients (eggplant through crushed pepper flakes); sauté 1 minute.
2. Add rice: sauté 1 minute. Stir in tomatoes and broth; bring to a boil.
3. Add cheese and chickpeas, stir well.
4. Spoon rice mixture into a large baking dish (or two small ones so you can freeze one).
5. Cover and bake at 375°F for 40 minutes, or until rice is tender. It is usually done when almost all the liquid is absorbed.

Comments

ENJOY — this is so yummy, you won’t believe it!!