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

Preparation

Preheat oven to 375°.

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

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.

Nutritional Information

Calories:

284 (22% from fat)

Fat:

6.8g (sat 3.2g,mono 2g,poly 0.9g)

Protein:

10.5g

Carbohydrate:

46.4g

Fiber:

3.5g

Cholesterol:

17mg

Iron:

3.8mg

Sodium:

519mg

Calcium:

171mg