Ratatouille, Chickpea And Feta Bake

serves 2-4
Recipe from cookthink

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instructions

1. Prep the ingredients. Preheat the oven to 375F and put the rack in the middle position.

2. Heat the olive oil in a Dutch oven (or large sauté pan) over medium-high heat. When the oil is hot and shimmering, add the onions and stir for 1 minute. Add the eggplant, zucchini and peppers, and season lightly with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes.

3. Add the rice to the pot and stir for a minute to coat the grains with the oil and vegetables. Add the tomatoes and broth. Bring to a simmer, scraping the bottom of the pan to incorporate any brown bits.

4. Stir in the chickpeas, feta, red pepper flakes and half the marjoram (2 teaspoons). Stir to distribute everything evenly throughout the pan. If you’re using a Dutch oven, put the lid on and put it into the oven. Otherwise, pour everything into a baking dish, cover with foil, and put it in the oven.

5. Bake until the rice is barely tender, 30-40 minutes. Uncover and let it cool for a few minutes before serving. Sprinkle with the lemon juice and the rest of the marjoram.