Layered Picnic-In-A-Jar

foodnetwork.com

Kathy Overstreet

subheading: For the rice layer:

2 ½ cups cooked brown rice

3 tablespoons chopped, pitted green olives

3 tablespoons chopped fresh cilantro leaves

¼ cup olive oil

1 tablespoon red wine vinegar

Kosher salt and freshly ground black pepper

subheading: For the chickpea layer:

2 tablespoons olive oil

½ onion, chopped

3 cloves garlic, minced

1 tablespoon minced fresh ginger

½ teaspoon turmeric

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

Zest of 1 lemon

1 ½ cups cooked chickpeas, rinsed and drained

¼ cup white wine

Kosher salt and freshly ground black pepper

subheading: For the eggplant layer:

½ eggplant, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

½ onion, chopped

2 cloves garlic, minced

1 cup grape tomatoes, halved

2 cups shredded cooked chicken, such as leftover rotisserie chicken or about 2 cutlets, cooked and shredded

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