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Ratatouille Bake

Donna Acal

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!!