This ratatouille recipe is my version of the terrific French vegetable stew made with fresh tomatoes and lots of summer vegetables. It's very versatile side dish and makes a delicious vegetarian main dish, too.

Ingreadient

• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 eggplant, cut into 1/2 inch cubes
• 2 teaspoons dried parsley
• salt to taste
• 1 cup grated Parmesan cheese
• 2 zucchini, sliced
• 2 large tomatoes, chopped
• 2 cups sliced fresh mushrooms
• 1 large onion, sliced into rings
• 1 green or red bell pepper, sliced

Direction

1. Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 1/2-quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across the bottom of the 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 tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
4. Bake in preheated oven until vegetables are tender, about 45 minutes.

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