Ratatouille Bake

• 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

1. Preheat oven to 375u0b0.
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 375u0b0 for 40 minutes or until rice is tender.

olive oil, eggplant, zucchini, onion, red bell pepper, celery, paprika, oregano, basil, red pepper, longgrain rice, salt, vegetable broth, feta cheese, chickpeas

Taken from www.myrecipes.com/recipe/ratatouille-bake (may not work)