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Gigi's Rice Ratatouille

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La Belle Cuisine

Gigi’s Rice Ratatouille

1/2 cup long-grain rice
1/2 cup olive oil
5 garlic cloves, minced
4 medium onions, sliced
1 medium eggplant, peeled,
cut into 1/2-inch cubes
3 or 4 medium zucchini
3 bell peppers, seeded, cut into strips
9 medium tomatoes, or
2 large cans Italian plum tomatoes,
drained, seeded, chopped
3 tablespoons mixed fresh parsley and
basil leaves
1/2 cup chicken stock

Stir the rice into 2 quarts boiling salted water and cook 8 minutes.
Drain rice and refresh it under cold running water. Set the rice aside
to drain thoroughly.
Heat oil in a 6- to 8-cup heatproof casserole with lid. Add the garlic
and onions and gently sauté them over medium low heat 6 to 8
minutes, stirring occasionally. Stir in the eggplant. After 2 minutes,
stir in the zucchini and cook 20 minutes, stirring frequently. Remove
about 2/3 of vegetables from casserole. Spread remaining vegetables
in a layer and add alternating layers of bell peppers, tomatoes, rice
and cooked vegetables until all ingredients are used. Sprinkle the
layers with herbs and salt and pepper as you go. Pour on the chicken
stock, cover casserole and bake 1 hour at 350 degrees F. Vegetables
should be very tender, but not a purée. Can add Parmesan cheese, if
desired. This dish is delicious reheated and can be served either hot
or cold. Serves 8.

Featured Archive Recipes:
Ratatouille Riot!
Baked Eggplant, Zucchini and
Parmigiano Tortino
Eggplant au Gratin
(Craig Claiborne)
Tian of Zucchini and Rice
Tomato Zucchini Tian
Zucchini au Gratin
(Julia Child)

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