Ratatouille Bake (weight Watchers)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.