Ratatouille Bake (Weight Watchers) - cooking recipe

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

Preparation

Preheat oven to 375\u00b0.
Heat large pan over medium-high heat, steam-cook eggplant and next 8 ingredients (eggplant through red pepper); saute 1 minute, or until soft.
Add rice; saute 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\u00b0 for 40 minutes or until rice is tender.