Scalloped Ratatouille

ingredients

1 medium eggplant
1 small summer squash
1 small zucchini
2 T. chopped green pepper
2 T. chopped onion
2 C. chopped tomatoes
3 T. vegetable oil
1 t. each salt and pepper
1 clove garlic, minced
3/4 c. bread crumbs

directions

Melt 1/2 oil in large skillet. Brown green pepper, onion and garlic in oil. Pare eggplant and cube. Scrub squash, remove ends and cube. Add squash and eggplant to skillet. Saute until vegetables are lightly browned and slightly soft. Add tomatoes, salt and pepper. Pour into greased baking dish. Combine remaining oil and bread crumbs. Stir to coat. Spread over top of vegetable mixture. Bake 20 minutes at 350° or until vegetables are tender and crumbs are brown.

Source: Rebekah Orders