Ratatouille

2TBLS olive oil
3 cloves garlic, minced
2 tsp 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 lrg tomatoes

Before cubing the eggplant, I slice it, salt each side and let it sit for about 1/2 an hour to pull some of the moisture out of it, then blot it dry.

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

2. Heat remaining 1 TBLS 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.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CPDOWNS61.