Ratatouille Bake (Weight Watchers) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This one is very easy to make, and is easy to make ahead, which is good for families. :) Only 7 WW points per serving! 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 |
Directions:
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.
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