Ratatouille

I found this recipe online the other day, and it was SSSOOOO good! It's one of my new FAVORITES!

Classic, hearty casserole dish starts with sauteed garlic, eggplant and parsley as a bottom layer. Zucchini, Parmesan cheese, onion, mushrooms, bell pepper, and tomatoes complete this casserole before being baked golden brown and crispy on top.

Ingredients:
2 T olive oil
3 cloves garlic, minced
2 t dried parsley
1 eggplant, cut into ½ inch cubes
Salt, to taste
1 C grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings*
2 C sliced fresh mushrooms*
1 green bell pepper, sliced
2 large tomatoes, chopped

Preparation:
1. Preheat oven to 350 F.
2. Grease casserole dish with 1 tbs. olive oil.
3. Add remaining olive oil to medium skillet. Heat over medium heat.
4. Saute garlic until tender. Stir in eggplant cubes and parsley. Saute 10 minutes.
5. Season eggplant with salt.
6. Spoon eggplant into casserole. Spread to create even layer. Sprinkle eggplant with parmesan cheese.
7. Arrange zucchini slices in even layer over eggplant. Sprinkle zucchini layer with parmesan cheese.
8. Repeat layering with onion, mushrooms, bell pepper, and tomatoes.
9. Sprinkle remaining parmesan on top.
10. Bake 45 minutes. (Out of time, I microwaved this 18 mins on HI.)

*(I think next time I will saute the onions & perhaps the mushrooms slightly before using)

Recipe and pictures available at: http://www.eggplantrecipes.net/EggplantRecipes/Ratatouille.htm


Printable version here.