Crescent-Topped Ratatouille Casserole

By ghinman

Ingredients

• 1 tbs. olive oil
• 1 small eggplan (1 1/4 lb.) cut in 3/4" cubes (4 cups)
• 1 medium zucchini, sliced
• 1 medium onion, sliced
• 1 medium green pepper, cut into 1" pieces
• 1 clove garlic, finely chopped
• 1 14.5 oz. can diced tomatoes, undrained
• 1 8 oz. can tomato sauce
• 1/2 tsp. dried basil leaves
• 1/4 tsp. Italian seasoning
• 1//8 tsp. coarse ground black pepper
• 1 15.5 oz. can dark red kidney beans, drained, rinsed
• 1 8 oz. Pillsbury refrigerated crescent dinner rolls
• 2 tbs. grated Parmesan cheese
• 1 tbs. chopped fresh parsley, if desired

Details

Servings 6

Preparation

Step 1

In 10" skillet, heat oil over medium-high heat until not. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4-6 minutes or until vegetables are lightly browned.
Reduce heat to medium-low. Stir in tomatoes, tomato sauce, basil, Italian seasoning and pepper. Cover; simmer about 10 minutes or until vegetables are crisp-tender. Stir in beans; cook 5 minutes longer.
Meanwhile, remove dough from can in 2 rolled sections; do not unroll dough. Cut each roll into 4 slices; cut each slice into quarters. Place cheese in 1 quart resealable plastic bag; add crescent pieces, seal and shake to coat.
Heat oven to 375 degrees. Spray 11 X 8" (2 qt.) baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top.
Bake 17-20 minutes or until crescents are golden brown. Sprinkle with parsley.