Ratatouille and Rice Casserole

1/2 cup long-grain white rice, uncooked
1/3 cup olive oil
5 cloves garlic, minced
2 medium onions, chopped
1 large eggplant, peeled, cut in 1/2-inch cubes
1 pound zucchini, sliced 1/2-inch thick
32 ounces canned diced tomatoes, drained
1 large red bell pepper, cut in thin strips
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 tablespoon Italian seasoning
freshly ground pepper
2 teaspoons salt
1/2 cup chicken broth
1/2 cup grated Parmesan cheese

Heat 8 cups water to boil in large saucepan over high heat. Add rice; boil, uncovered, 8 minutes. Drain; run cold water over rice to stop cooking; drain again.

Heat oil in Dutch oven or large deep skillet over medium heat. Saute onion and garlic until onion is transparent. Add eggplant; cook 2 minutes, stirring occasionally. Add zucchini; cook over medium-low heat 20 minutes.

Remove from heat; stir in tomatoes, bell pepper, parsley, basil, Italian seasoning, salt and pepper. Taste; adjust seasoning.

Heat oven to 350 degrees.

Place a third of ratatouille mixture in bottom of greased 2 1/2-quart casserole. Top with half of the rice and half of the remaining ratatouille. Repeat with remaining rice and ratatouille. Pour
broth over.

It can be made to this point up to two days in advance; cover and refrigerate. Add 5 minutes to baking time if casserole is cold.

Cover with aluminum foil; bake 1 hour. Remove foil; sprinkle Parmesan cheese over top. Bake 20-30 minutes. To brown, place under heated broiler about 1 minute, watching carefully to keep it from burning. Serve hot or at room temperature.

Servings: 8
Source: Chicago Tribune