Ratatouille ( Eggplant Casserole)

Ratatouille ( Eggplant Casserole

• 1 medium size eggplant, peel and cut into 1/2" cubes
• 1 tsp. salt
• boiling water
• 1/4 cup canola oil
• 2 large cooking onions, coarsely chopped
• 2 garlic cloves, crushed
• 1 tsp. oregano
• 1/2 tsp. dill
• 1-1/2 tsp. salt
• 1/4 tsp. pepper
• 1 green bell pepper, chopped
• 4 medium tomatoes, peeled and quartered
• 1/4 cup chopped fresh parsley

Preparation -
Place the cubed eggplant in bowl. Sprinkle it with salt with salt and add enough boiling water to cover it. Let stand for 5 minutes; drain. Spray a glass or other microwave safe baking dish with nonstick cooking spray. Combine the drained eggplant, with the oil, onion, garlic and other seasonings. Pour the mixture into the prepared baking dish. Cover and cook on full power for about 8 minutes or until the onion is tender. Stir in the chopped green pepper and stir. Cook on 60% power for about 6 minutes or until the pepper is tender. Add the tomato quarters and chopped parsley. Cook on full power for about 5 more minutes. Let stand for about 2 minutes before serving.

Simax Glass Casserole This clear, tempered glass 2-qt casserole is safe for gas or electric stovetops, ovens, and microwaves. It has a convenient pouring lip, double handles, and comes wiht a cork trivet for serving. Dishwasher safe.