Ratatouille

I have made this dish before, but it wasn't until a few days ago that I stumbled upon this beauty...  By far this is my favorite recipe for Ratatouille yet.

This recipe makes about enough for two people if you want to be full and this is all you are eating.  Also, we used yellow squash instead of zucchini but I'm sure either is delicious.

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

 Directions

1. Preheat 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.


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


3. Spread 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.


4. Bake in preheated oven for 45 minutes.

Ratatouille - Check out the website here.