Ratatouille with Rice

Description

 * Makes 6 servings

Ingredients

 * ½ cup coarsely chopped onion
 * 2 cloves garlic, minced
 * 2 tablespoons vegetable oil
 * 1 cup chicken broth (or vegetable 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
 * ½ teaspoon thyme leaves, crushed
 * ¼ teaspoon ground black pepper
 * 1 tablespoon cornstarch
 * 1 tablespoon water
 * 3 cups hot cooked rice

Directions

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