Preheat oven to 375. Heat oil in Dutch oven over medium-high heat. Add eggplant, zucchini, onion, pepper, celery and spices; saute 1 minute. Add rice; saute 3 minutes. Stir in tomatoes and broth; bring to a boil. Add cheese and chick peas; stir well. Spoon rice mixture into a 13x9-inch baking dish. Cover and bake at 375 for 40 minutes or until rice is tender. Serves 9.
From Kids in the Kitchen, a Bradley School-Portsmouth cookbook.
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