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Ratatouille Bake

Yield 9 servings (serving size: 1 cup)

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 1/2-ounce) can vegetable broth
  • 1 1/2 cups (6 ounces) crumbled feta cheese
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Nutrition Information

  • calories 284
  • caloriesfromfat 22 %
  • fat 6.8 g
  • satfat 3.2 g
  • monofat 2 g
  • polyfat 0.9 g
  • protein 10.5 g
  • carbohydrate 46.4 g
  • fiber 3.5 g
  • cholesterol 17 mg
  • iron 3.8 mg
  • sodium 519 mg
  • calcium 171 mg

How to Make It

  1. Preheat oven to 375°.

  2. Heat oil in Dutch oven over medium-high heat. Add eggplant and next 8 ingredients (eggplant through red pepper); saute 1 minute.

  3. Add rice; saute 3 minutes. Stir in tomatoes and broth; bring to boil. Add cheese and 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.