Ratatouille

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried parsley
• 1 eggplant, cut into 1/2 inch cubes
• salt
• 1 cup grated parmesan cheese
• 2 zucchini, sliced
• 1 large onion, sliced into rings
• 2 cups sliced fresh mushrooms
• 1 green bell pepper, sliced
• 2 large tomatoes, chopped

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c).
• 2 coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• 3 heat remaining 1 tablespoon olive oil in a medium skillet over medium heat.
• 4 saute garlic until lightly browned.
• 5 mix in parsley and eggplant.
• 6 saute until eggplant is soft, about 10 minutes.
• 7 season with salt to taste.
• 8 spread eggplant mixture evenly across bottom of prepared casserole dish.
• 9 sprinkle with a few tablespoons of parmesan cheese.
• 10 spread zucchini in an even layer over top.
• 11 lightly salt and sprinkle with a little more cheese.
• 12 continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• 13 bake in preheated oven for 45 minutes.