Thursday, August 21, 2008


2 Tbsp Olive Oil

3 cloves of garlic, minced

2 tsp dried parsley

1 eggplant, cut into 1/2 inch cubes, skin on

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

2 Tbsp italian seasoning

Preheat to 350 degrees. Coat bottom and sides of 9 x 13 or 1 1/2 qt casserole dish with 1 Tbsp olive oil.

Heat remaining 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 mins. Season with salt.

Spread eggplant mixture evenly across bottom of casserole dish. Sprinkle with a few tbsp of Parmesan. Spread zucchini in an even layer over top of eggplant. Lightly salt, sprinkle more cheese and a little italian seasoning. Continue that pattern layering onion, mushroom, bell pepper and tomatoes, remembering to sprinkle with salt, cheese and italian seasoning.

Bake for 45 minutes.

Tastier than you might think! I served with a simple marinara sauce (you can use store bought spaghetti/marinara sauce. I used tomato sauce, italian seasoning, chopped garlic, a tiny bit of sugar and a bay leaf and let it simmer while ratatouille was baking. Even Brad ate it!


Everyday Mom Ideas said...

I always wondered what this was like. I like all the vegies in it. Brilliant. Thanks for this recipe!