Gluten Free Ratatouille

I occasionally participate in a produce co-op called Bountiful Baskets (I highly recommend it) and one time I got an Italian pack add-on. The pack had eggplant in it, which I'd never tried before, so I started looking up recipes and realized the Italian pack had all the ingredients I needed to make Ratatouille (I'm positive I wouldn't have tried this if it weren't for the Disney movie).

It was really good! I was glad there were leftovers when I made it because I would crave it each day (I'm thinking I need to mix up a batch to eat by myself for lunch over a week).

I recommend making up some rice to put this on. The juices are good and it makes it more filling. I'm also going to put a little bit of chicken in it next time.

I got the recipe from All Recipes here (if you don't believe that it's delicious, check out the reviews!): Ratatouille

Gluten Free Ratatouille

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons 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

Directions

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.

Enjoy!