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Posted By Susan Voisin On May 6, 2010 @ 9:28 am In Recipes with Photos,Rice and Grains,Vegetables | 3 Comments
Submitted by: Courtney
This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).
2 cups diced peeled eggplant
2 cups sliced zucchini
1 1/2 cups diced onion
1 cup diced red bell pepper
1/2 cup sliced celery
1 tablespoon paprika
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 1/2 cups uncooked long-grain rice
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (14 1/2-ounce) can vegetable broth
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
Preheat oven to 375°.
Heat Dutch oven over medium-high heat, steam-cook eggplant and next 8 ingredients (eggplant through red pepper); sauté 1 minute, or until soft.
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.
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