Ratatouille

2 tablespoonsolive oil
3 clovesgarlic, minced
2 teaspoonsdried parsley
1eggplant, cut into 1/2 inch cubes
salt to taste
1 cupgrated Parmesan cheese
2zucchini, sliced
1 largeonion, sliced into rings
2 cupssliced fresh mushrooms
1green bell pepper, sliced
2 largetomatoes, chopped

Equipment List

Santoku Knife
Casserole
Saute Pans

Instructions

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. Sauté garlic until lightly browned. Mix in parsley and eggplant. Sauté 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.

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