Ratatouille

This is one of my families favorite vegetarian meals. Definitely a comfort food!! I always add a few extra cloves of garlic and caramelize my onions. Also good is to add an extra tomato and plenty more parm cheese. I use good old S&P to taste instead of just salt. That combination is used so much that I even made a 2 to 1 ratio of S&P and put it in a shaker!

2 Tbs olive oil 3 cloves garlic, minced 2 tsp dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped 1 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. 2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste. 3 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. 4 Bake in preheated oven for 45 minutes.