RATATOUILLE WITH RICE

 

Contributed by:       Angie Brennan

 

Ingredients:

 

½ cup chopped onions

2 cloves garlic, minced

2 tbsp vegetable oil

1 cup chicken broth

1 small eggplant, cut in chunks

1 medium green pepper, cut in squares

2 medium zucchini, sliced

3 medium tomatoes, peeled and cut in eighths

1 bay leaf

1 tsp salt

½ tsp thyme leaves, crushed

¼ tsp black pepper

1 tbsp cornstarch

3 cups hot cooked rice

 

Directions:

 

In a Dutch oven, cook onions and garlic in vegetable oil for 2 to 3 minutes or until tender.  Add broth, eggplant, green pepper, zucchini, tomatoes, bay leaf and seasoning.  Bring to a boil.  Cover, reduce heat and simmer 5 to 10 minutes or until vegetables are tender.  Remove bay leaf.  Combine cornstarch with 1 tbsp water.  Stir into vegetable mix and cook 1 to 2 minutes or until thickened.  Server over bed of rice.