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  • Healthy Serving: Recipe Directory

  • Ratatouille Bake

  • Ingredients:

    • 2 tsp. olive oil
    • 2 c eggplant, diced and peeled
    • 2 c. zucchini, diced
    • 1 c. onion, diced
    • 1 c. bell pepper, diced
    • c. celery, sliced
    • 2 tsp. oregano and basil
    • tsp. crushed red pepper
    • 1 c. uncooked long-grain rice
    • 1 16-ounce can whole tomatoes, chopped, with juice
    • 1 14-ounce can vegetable broth
    • 1 c. crumbled feta cheese
    • 1 15-ounce can chick peas, drained


    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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