Cooking, Main Dishes

Brandi’s Ratatouille avec Riz

Eggplant casserole with tomatoes, garlic and rice.
Serves 6.

1 small eggplant, peeled and cut into 1/4 inch slices
4 zucchinis, unpeeled and cut into 1/2 inch slices
1 tablespoon oil – vegetable or olive
2 onions, chopped roughly
1 red pepper, seeds removed and cut into strips
1 green pepper, seeds removed and cut into strips
6 cloves garlic, put through a press
2 1lb cans of stewed tomatoes, drained and chopped
1/4 cup chopped parsley
1/4 teaspoon basil
1/4 teaspoon thyme
salt and freshly ground pepper to taste
3 cups cooked rice – white or brown, your choice
1/2 cup grated parmesan cheese

Place eggplant and zucchini into a 12×16 inch baking pan and brush lightly with oil. Cover pan tightly with foil and bake in a 400 degree oven for about 20-25 minutes or until eggplant is soft.

Meanwhile, saute together onions, garlic and peppers in butter until onions are soft. Add the tomatoes, herbs, seasonings and simmer mixture for 15 minutes. Stir in the cooked rice and vegetables.

Place micture into a pretty casserole and top with the cheese. Heat in a 350 degree oven until warmed through.


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