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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
Preparation
Step 1
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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