Ratatouille with Herbed Rice

Ingredients (12)

• 1 eggplant, cubed
• 2 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 4 cloves garlic, sliced
• 1 (28 oz) can whole tomatoes, crushed by hand
• 1/3 cup olive oil
• 1 tsp dried thyme
• 1 handful fresh basil
• 1 1/2 cups rice
• 1/4 cup chopped parsley and chives

Steps

1. Salt the eggplant and let it sit 15 minutes; pat dry. Brown it in half the oil in a wide pot; set aside.
2. Cook the onion and peppers in the remaining oil 8 minutes. Add the zucchini and garlic for 4 minutes.
3. Add the tomatoes, thyme, eggplant and 1 teaspoon salt. Simmer gently, uncovered, 30 minutes until thick and glossy.
4. Cook the rice and fold in the parsley and chives.
5. Tear basil over the ratatouille and serve on the rice.