Ratatouille
Melissa
This dish is like a vegetable casserole. It’s great on top of some rice or wrapped inside a tortilla.
ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 eggplant or package of firm tofu, cut into 1/2 inch cubes
- 1 cup grated Parmesan cheese
- 2 cups grated mozzarella cheese
- 2 zucchini, sliced
- 1 large onion, sliced into rings
- 2 cups sliced fresh mushrooms
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 large tomatoes, cut into slices
directions
- 1
1. Preheat oven to 350 degrees. Coat bottom and sides of a 1-1/2 quart casserole dish with 1 tablespoon olive oil.
- 2
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant (or tofu). Saute until eggplant is soft (or tofu is dark brown).
- 3
3. Spread eggplant or tofu mixture evenly across bottom of prepared casserole dish. Sprinkle with mozzarella cheese. Layer each vegetable with cheese. Sprinkle Parmesan cheese on top of topmost layer.
- 4
4. Bake in preheated oven for 45 minutes.
Source: Melissa
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