Name: Ratatouille
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil, divided - 2 tablespoons; Garlic, minced - 3 cloves; Eggplant, cut into 1/2 inch cubes - 1; Dried parsley - 2 teaspoons; Salt to taste - 2 teaspoons; Grated Parmesan cheese - 1 cup; Zucchini, sliced - 2; Tomatoes, chopped - 2 large; Sliced fresh mushrooms - 2 cups; Onion, sliced into rings - 1 large; Green bell pepper, sliced - 1

Ingredients for - Ratatouille

1. Olive oil, divided 2 tablespoons

2. Garlic, minced 3 cloves

3. Eggplant, cut into 1/2 inch cubes 1

4. Dried parsley 2 teaspoons

5. Salt to taste 2 teaspoons

6. Grated Parmesan cheese 1 cup

7. Zucchini, sliced 2

8. Tomatoes, chopped 2 large

9. Sliced fresh mushrooms 2 cups

10. Onion, sliced into rings 1 large

11. Green bell pepper, sliced 1

How to cook deliciously - Ratatouille

1 . Stage

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

2 . Stage

Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.

3 . Stage

Spread eggplant mixture evenly across the bottom of the 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 tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.

4 . Stage

Bake in preheated oven until vegetables are tender, 45 minutes.