We got more eggplant from our farm delivery this week along with some yummy squash and peppers, and I thought, why not try and make ratatouille? And it was DELISH! My only slight alterations to this recipe would be to lightly saute the onions before placing them in the dish (if you don't want 'em crunchy), and don't forget to season EACH layer. And the tomatoes are the best part, so don't scrimp! But all in all this was super yummy, and super healthy. And we loved that the veggies still had a crunch to them. We served it over couscous, but it would be great over rice, quinoa, or really just by itself.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 large eggplant, cut into 1/2 inch cubes (we used 4 small ones, 2 white and 2 purple)
- salt to taste
- 1 cup grated Parmesan cheese
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 large onion, sliced into rings
- 2 cups sliced fresh mushrooms
- 1 green bell pepper, sliced
- 2 large tomatoes, sliced
Directions
- 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.
- 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.
- 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.
- Bake in preheated oven for 45 minutes.
*Some good variations would be to saute it all up, or throw it all in a crockpot for about 8 hours
Source: Allrecipes.com
And these pictures are for you, Annie! :) 
Hehehe, thanks.
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