Baked Rice with Vegetables

Ingredients

• 200 g cooked natural rice
• 400 vegetable broth (from the jar)
• 1 eggplant
• 400 g zucchini
• 500 g tomatoes
• 1 onion
• 2 Garlic cloves
• 5 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 0.125 l olive oil
• Salt
• Pepper
• 2 tbsp chives ribbons
• 0.5 tbsp butter

Instructions

1. 1.

   Bring rice and vegetable broth to a boil in a pot, cover and simmer over low heat for 45 minutes. Wash eggplant and zucchini, pat dry, slice lengthwise into 1/2 cm thick slices. Blanch tomatoes, cool, peel and quarter them. Peel onion and garlic.

2. 2.

   Slice the onion into thin rings, finely chop the garlic cloves. Rinse thyme and rosemary, shake off excess moisture and pluck leaves. Preheat oven to 220°C. Heat oil in a large Dutch oven and sear eggplant and zucchini slices in batches over low heat.

3. 3.

   Sauté onion and garlic until translucent. Layer vegetables and tomatoes in a baking dish, sprinkle with fresh herbs, onions, and garlic. Bake for 30 minutes. Wash chives, shake dry, cut into fine ribbons, mix with butter and rice, and serve alongside the ratatouille.