Ratatouille Bake

Ingredients

• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 0.5 cup celery sliced
• 0.5 teaspoon pepper red crushed
• 2 teaspoons basil dried
• 2 cups eggplant diced peeled
• 6 ounces feta cheese crumbled
• 2 teaspoons olive oil 
• 1.5 cups onion diced
• 2 teaspoons oregano dried
• 1 tablespoon paprika 
• 1 cup bell pepper diced red
• 1.5 cups rice long-grain uncooked
• 14.5 ounce vegetable broth canned
• 2 cups zucchini sliced

Equipment

• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 37
2. Heat oil in Dutch oven over medium-high heat.
3. Add eggplant and next 8 ingredients (eggplant through red pepper); saute 1 minute.
4. Add rice; saute 3 minutes. Stir in tomatoes and broth; bring to boil.
5. 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.