Ratatouille Best Dishes

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Ratatouille

"This exceptional dish is loaded with succulent Mediterranean greens."

Ingredients :

2 tablespoons olive oil
three cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into half of inch cubes
salt to flavor
1 cup grated Parmesan cheese
2 zucchini, sliced
1 huge onion, sliced into jewelry
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 big tomatoes, chopped

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

Preheat oven to 350 ranges F (a hundred seventy five ranges C). Coat backside and sides of a 1 half of quart casserole dish with 1 tablespoon olive oil.
Heat closing 1 tablespoon olive oil in a medium skillet over medium warmth. Cook and stir garlic till gently browned. Mix in parsley and eggplant. Cook and stir until eggplant is smooth, about 10 minutes. Season with salt to taste.
Spread eggplant combination frivolously across backside of organized 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 greater cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, masking each layer with a sprinkling of salt and cheese.
Bake in preheated oven for forty five minutes.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it evenly, and make smooth-up easier.

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