Ratatouille

Name: Ratatouille
Total time: 60
Yield: 4
Ingredients: 2 tablespoons olive oil, divided; 3 cloves garlic, minced; 1 eggplant, cut into 1/2 inch cubes; 2 teaspoons dried parsley; salt to taste; 1 cup grated Parmesan cheese; 2 zucchini, sliced; 2 large tomatoes, chopped; 2 cups sliced fresh mushrooms; 1 large onion, sliced into rings; 1 green bell pepper, sliced

Recipe by lynette from allrecipes.com

Dinner,Side Dish 60 Mins.

Ingredients

4 servings

•

2 tablespoons olive oil, divided
•

3 cloves garlic, minced
•

1 eggplant, cut into 1/2 inch cubes
•

2 teaspoons dried parsley
•

salt to taste
•

1 cup grated Parmesan cheese

•

2 zucchini, sliced
•

2 large tomatoes, chopped
•

2 cups sliced fresh mushrooms
•

1 large onion, sliced into rings
•

1 green bell pepper, sliced

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 1/2-quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven until vegetables are tender, about 45 minutes.