Ratatouille Rice

Another find in Sunset's Low Cholesterol Cookbook from the library. This uses brown rice and baked in a casserole.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, chopped
• 3  garlic cloves, minced
• 1⁄2 lb mushroom, sliced
• 1  large red bell pepper, seeded and chopped
• 1  small eggplant, unpeeled, cut into 1/2 inch cubes
• 1 (15 ounce) can tomato sauce
• 1  cup chicken broth
• 1 1⁄2 teaspoons dried thyme leaves
• 1 1⁄2 cups brown rice

Directions

1. Prheat oven to 350 degrees.
2. Heat oil in 12 inch fry pan over medium heat. Add onion, cooking til soft, about 7 minutes. Add garlic and cook 1 more minute. Add mushrooms, bell pepper and eggplant. Cook, stirring, until liquid has evaporated, about 5 minutes.
3. In a 3 or 4 quart casserole, combine eggplant mixture with tomato sauce, broth, thyme and rice. Cover and bake till rice is tender (about 1 hour).