Ratatouille

Made by: Marné

2 Tbsp olive oil

3 cloves minced garlic

2 tsp parsley

1 eggplant, cut into 1/2 inch cubes

salt to taste

1 cup grated Parmesan cheese

2 zucchini, sliced

1 onion, sliced into rings

2 cups sliced fresh mushrooms

1 green bell pepper, sliced

2 large tomatoes, sliced

Preheat the oven the 350 degrees. Coat 1 1/2 qt casserole dish with 1 Tbsp olive oil.

Heat remaining oil in a skillet over medium heat. Saute garlic until lightly browned, then mix in parsley and eggplant. Saute until eggplant is soft (around 10 minutes). Season with salt.

Spread eggplant over bottom of dish. Sprinkle with a few tablespoons of parmesan cheese. Next spread zucchini in an even layer on top. Lightly salt and sprinkle with parmesan cheese. Continue layering in this fashion with onion, mushrooms, bell pepper and tomatoes, topping each layer with a sprinkling of salt and cheese.

Bake covered for 30 minutes. Remove cover and bake for another 15 minutes or until soft.

* For softer onions, saute before adding to casserole.

* You can also layer the vegetables right into the skillet and then cook on the stove for 30-45 minutes.