Ratatouille Bake

Ratatouille Bake
Ratatouille Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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 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 no-salt-added whole tomatoes undrained and chopped

  • 1

    (14.5-ounce) can vegetable broth

  • 1 1/2

    cups crumbled Feta cheese (6 ounces)

  • 1

    (15 1/2-ounce) can chickpeas (garbanzo beans) drained

Directions

Preheat oven to 375º. Heat oil in Dutch oven over medium-high heat. Add eggplant and next 8 ingredients (eggplant through red pepper); sauté 1 minute. 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 × 9-inch baking dish. Cover and bake at 375º for 40 minutes or until rice is tender. Serving Size: 1 cup

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