This is a great vegetarian main dish. To lighten this recipe, use fat free feta cheese.
2 t olive oil
2 c. diced peeled eggplant
2 c. sliced zucchini
1 1/2 c. diced onion
1 c. diced red bell pepper
2 t dried oregano
2 t dried basil
1/2 t crushed red pepper
1 1/2 c. uncooked long-grain rice
1 (14.5-ounce) can diced tomatoes
1 (14 1/2-ounce) can vegetable broth
1 1/2 c. (6 ounces) crumbled feta cheese
1 (15 1/2-ounce) can chickpeas, drained
Preheat oven to 375°. Heat oil in Dutch oven over medium-high heat. Add eggplant and next 6 ingredients (eggplant through red pepper); saute 1 minute. Add rice; saute 3 minutes. Stir in tomatoes and broth; bring to boil. Add cheese and chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 minutes or until rice is tender.
-Adapted from Cooking Light