Ratatouille Bake (Weight Watchers)

Chesska's Note:

This one is very easy to make, and is easy to make ahead, which is good for families. :) Only 7 WW points per serving!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 2 cups eggplants , peeled & diced
• 2 cups zucchini , sliced
• 1 ½ cups onions , diced
• 1 cup red bell pepper , diced
• ½ cup celery , sliced
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• ½ teaspoon red pepper flakes
• 1 ½ 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.

Reviews

[jade1977]

Bland. Needed a lot of somethings to make it work, but just didn't know what to add. Would not add eggplant again, and it needs an opposing flavor, something that doesn't blend. Maybe a light sauce. All in all, not worth the time trying to make it something decent. Will not make again.

[Chef #1542746]

This was tremendous! Even my picky eater thought it was pretty good. And it was very easy to put together and not very time consuming - except for the chopping :). I will certainly make this again, but I think I'll omit the eggplant... it's not my favourite veggie. Otherwise, it was great!! :)