Ratatouille Stoup

I've been trying to come up with new recipes using the vegetable from our garden. This recipe was adapted from Rachael Ray's recipe.

Ratatouille Stoup

1 eggplant, peeled & sliced

1 zucchinni, sliced

1 summer squash, sliced

1/2 onion, sliced

28 oz crushed tomatoes

1 can garbanzo beans, drained

1 cup instant rice

3 cups chicken broth

garlic & Italian seasoning to taste

Brush vegetables with olive oil or pan spray, season, and broiled until tender but make sure to watch them because they can burn quickly! Meanwhile, cook rice in 1 cup of broth & some of the seasoning by following package directions.

In a stockpot add beans, tomatoes, & remaining broth. Boil on high for 10 minutes adding vegetables as they finish cooking. Add rice & season to taste, turn heat down to low & simmer another 10 minutes.