Ratatouille Bake

By gnikylime

Low Fat Vegan Recipe

Ingredients

• 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 1/2-ounce) can vegetable broth
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Details

Adapted from fatfreevegan.com

Preparation

Step 1

Preheat oven to 375°.

Heat Dutch oven over medium-high heat, steam-cook eggplant and next 8 ingredients (eggplant through red pepper); sauté 1 minute, or until soft.

Add rice; sauté 3 minutes. Stir in tomatoes and broth; bring to boil. Add chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 minutes or until rice is tender (hour or more for brown rice).