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Baked Ratatouille




Source of Recipe


Eating Well magazine3






List of Ingredients



• 3 T olive oil
  
• 1/2 cup chopped onion
  
• 8 oz. fresh mushrooms, sliced
  
• 2 cloves garlic, minced
  
• 2 lb. tomatoes, choooed
  
• 1 medium eggplant, cubed
  
• 2 zucchini, cubed
  
• salt and freshly ground pepper
  
• italian herbs, basil, parsley,, or oregano
  
• 8 OZ. dried elbow macaroni
  
• 3/4 cup grated parmesan cheese
  






Instructions



1. Preheat oven to 450 degrees.
   
2. In a skillet, heat oil and add onion and cook until tender, 5 or 6 minutes. Add mushrooms and garlic. Cook 2 minutes more.
   
3. Add tomatoes and eggplant and zucchini, season with salt and pepper. Cook, stirring occasionally, until tender and tomatoes begin to break down. 10 minutes.
   
4. Meanwhile, cook pasta for 8 minutes, drain. Stir pasta, herbs and 1/4 cup cheese into vegetables. Transfer to casserole dish or keep in ovenproof fry pan. Sprinkle with remaining cheese.
   
5. Bake casserole for about 10 minutes, or until the cheese is golden brown.