Ratatouille Rice

Name: Ratatouille Rice
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

10 ingredients

3 steps

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).