Ratatouille

778

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Ratatouille
Preparation15mCook Time45mReady In1hServings4Calories251
Ingredients

2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons dried parsley

1 eggplant, cut into 1/2 inch cubes

salt to taste

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

Steps

1Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.

2Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.

3Spread eggplant mixture evenly across bottom of 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 onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.

4Bake in preheated oven for 45 minutes.

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