Ingredients
- 2 tsp. olive oil
- 2 cups eggplant, diced and peeled
- 2 cups zucchini, diced
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 1 cup celery, sliced
- 2 tsp. oregano
- 2 tsp. basil
- 1 tsp. crushed red pepper
- 1 cup uncooked long-grain rice
- 1 16-oz. can whole tomatoes, chopped, with juice
- 1 14-oz. can vegetable broth
- 1 cup crumbled feta cheese
- 1 15-oz. can chickpeas, drained
Directions
Yield: 9 serving
Time: About 50 minutes
Preheat oven to 375. Heat oil in Dutch oven over medium-high heat. Add eggplant, zucchini, onion, pepper, celery and spices; sauté 1 minute. Add rice; sauté 3 minutes. Stir in tomatoes and broth; bring to a boil. Add cheese and chick peas; stir well. Spoon rice mixture into a 13x9-inch baking dish. Cover and bake for 40 minutes or until rice is tender.
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