Ratatouille en estouffade

Name: Ratatouille en estouffade (Eggplant, zucchini, and bell peppers baked with rice)
Yield: For 8 to 10
Cuisine: French
Ingredients: ½ cup (1 dL) olive oil; ½ cup (100 g) long-grain white rice; 1 pound (450 g) onions, peeled and sliced; 5 cloves garlic, peeled and minced; 1 pound (450 g) zucchini, trimmed, washed, and sliced into rounds ⅛ inch (⅓ cm) thick; 1 pound (450 g) eggplant, peeled and cut into ½-inch (1¼ cm) cubes; 1 pound (450 g) red or green bell peppers, seeded and cut into strips; 1 pound (450 g) red or green bell peppers, seeded and cut into strips; 3 pounds (1350 g) fresh tomatoes, peeled, seeded, and chopped, or 2 cans, 35 ounces (1000 g) each, Italian-style plum tomatoes, drained, seeded, and chopped; 3 pounds (1350 g) fresh tomatoes, peeled, seeded, and chopped, or 2 cans, 35 ounces (1000 g) each, Italian-style plum tomatoes, drained, seeded, and chopped; 3 tablespoons chopped fresh parsley and basil, mixed; 3 tablespoons chopped fresh parsley and basil, mixed; 2½ teaspoons salt; Freshly ground pepper; ½ cup (1 dL) chicken broth; ½ cup (45 g) grated cheese–Gruyère and Parmesan, mixed (optional); ½ cup (45 g) grated cheese–Gruyère and Parmesan, mixed (optional); ½ cup (45 g) grated cheese–Gruyère and Parmesan, mixed (optional); A few drops of olive oil (optional)

Eggplant, zucchini, and bell peppers baked with rice

Preparation info

For
8 to 10

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

½ cup (100 g) long-grain white rice
½ cup (1

Europe
France
Starter
Mediterranean
Gluten-free

Method

Stir the rice into 2 quarts (2 L) boiling salted water and cook it for 8 minutes. Drain and refresh under cold running water. Set aside to drain thoroughly.

Heat the oil in the casserole, add the g