Name: Ratatouille
Cook time: 35 min
Total time: 35 min
Ingredients: 2 tablespoon olive oil; 3 clove garlic; 2 tsp parsley, dried; 2 cup, cubes eggplant; 1/5 tsp salt; 1/5 tsp, ground black pepper, ground; 8 oz Parmesan cheese; 2 medium zucchini (sliced); 1 medium onion (chopped); 1 medium bell pepper, green (chopped); 2 cup mushrooms, white (sliced); 2 medium tomato, red (chopped)

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3.1 from 16 votes

Ratatouille

Cook Time35

Total Time35

Course: Main Course

Cuisine: Italian

Servings:

Calories: 338kcal

Ingredients

2 tablespoon olive oil
3 clove garlic
2 tsp parsley, dried
2 cup, cubes eggplant
1/5 tsp salt
1/5 tsp, ground black pepper, ground
8 oz Parmesan cheese
2 medium zucchini sliced
1 medium onion chopped
1 medium bell pepper, green chopped
2 cup mushrooms, white sliced
2 medium tomato, red chopped

Instructions

Preheat oven to 375 degrees F. Coat 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. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
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 Parmesan cheese.
Bake in preheated oven for 35 minutes.