Ratatouille Bake (Weight Watchers)

This one is very easy to make, and is easy to make ahead, which is good for families. :) Only 7 WW points per serving!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  cups eggplants, peeled & diced
• 2  cups zucchini, sliced
• 1 1⁄2 cups onions, diced
• 1  cup red bell pepper, diced
• 1⁄2 cup celery, sliced
• 1  tablespoon paprika
• 2  teaspoons dried oregano
• 2  teaspoons dried basil
• 1⁄2 teaspoon red pepper flakes
• 1 1⁄2 cups  uncooked rice
• 1 (14 ounce) can diced tomatoes, undrained
• 1 (10 ounce) can vegetable broth
• 1 (15 ounce) can chickpeas, drained

Directions

1. Preheat oven to 375°.
2. Heat large pan over medium-high heat, steam-cook eggplant and next 8 ingredients (eggplant through red pepper); sauté 1 minute, or until soft.
3. Add rice; sauté 3 minutes. Stir in tomatoes and broth; bring to boil. Add 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.