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Ratatouille and Rice Stew*

Prep Time: 40 minutes

1 Tbsp olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1/4 cup uncooked regular long-grain white rice
1 small eggplant, peeled, cut into 1/2-inch cubes (about 3 cups)
1 medium zucchini, quartered lengthwise, cut into 1/4-inch slices
1/2 medium green or yellow bell pepper, coarsely chopped
2 cups water
1 (14.5 oz) can stewed tomatoes, undrained, cut up
1 1/2 tsp salt
1 tsp dried oregano leaves
1/4 tsp pepper
2 oz (1/2 cup) shredded fresh Parmesan cheese

Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add onion and garlic; cook and stir 2-3 minutes or until garlic just begins to brown.

Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 18-22 minutes or until rice and vegetables are tender, stirring occasionally. Sprinkle each serving with cheese.

Makes 4 1-3/4 cup servings

220 Calories, 9 g fat

Pillsbury Home-Cooked Soups and Stews