Ratatouille with Rice

Description
Makes 6 servings

Ingredients

 * 1/2 cup coarsely chopped onion
 * 2 cloves garlic, minced
 * 2 tablespoons vegetable oil
 * 1 cup chicken broth
 * 1 small eggplant, cut into chunks
 * 1 medium green bell pepper, cut into squares
 * 2 medium zucchini, sliced
 * 3 medium tomatoes, peeled and cut into eighths
 * 1 bay leaf
 * 1 teaspoon salt
 * 1/2 teaspoon thyme leaves, crushed
 * 1/4 teaspoon ground black pepper
 * 1 tablespoon cornstarch
 * 1 tablespoon water
 * 3 cups hot cooked rice

Directions
Cook onion and garlic in vegetable oil 2 to 3 minutes or until tender crisp in Dutch oven. Add broth, eggplant, green pepper, zucchini, tomatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Cover, reduce heat, and simmer 5 to 10 minutes or until vegetables are tender. Remove bay leaf. Combine cornstarch with water. Stir into vegetable mixture and cook 1 to 2 minutes or until clear and thickened. Serve over beds of fluffy rice.