Ratatouille

By á-46

Ingredients

• 1/4 cup olive oil, plus more as needed
• 1 1/2 cups small diced yellow onion
• 1 teaspoon minced garlic
• 2 cups medium diced eggplant, skin on
• 1/2 teaspoon fresh thyme leaves
• 1 C mushrooms
• 1 cup diced green bell peppers
• 1 cup diced red bell peppers
• 1 cup diced zucchini squash
• 1 cup diced yellow squash
• 1 1/2 cups peeled, seeded and chopped tomatoes
• 1 tablespoon thinly sliced fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper

Preparation

Step 1

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.