Ratatouille Rice

Submitted by nemokitty

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

 

• Ready In: 1hr 30mins
• Ingredients: 10
• 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).

Reviews

[Sharon123]

This was delicious! I did use vegetable broth and halved the recipe. And I did cook it a bit longer than called for, so the rice came out nice and soft. Great dish, thanks! Made for Newest Zaar tag.