Ratatouille--Katelyn Frederickson

This meal was considered to be a peasant's dish because there is no meat in it. The poor could only eat what veggies they had!
2 T Olive oil
3 Cloves garlic, minced
2 tsp. dried parsley
1 Eggplant, cut into 1/2 inch cubes
Salt to taste
1 C grated Parmesan cheese
2 Zucchini, sliced
1 Large Onion, sliced into rings
2 C Sliced fresh mushrooms
1 Green bell pepper, sliced
2 Large tomatoes, chopped
Preheat oven to 350 degrees. Coat bottom and sides of a 1 1/2 quart casserole dish with `1 T olive oil.
Heat remaining 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.
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.
Bake in preheated oven for 45 minutes.

Note from Amanda: Thanks Kate! This recipe was submitted by my sister Katelyn! Gotta love her!