Ratatoullie

I made ratatoullie tonight with rosemary chicken & sweet potato fries. What an awesome dinner!
Here is the ratatoullie recipe:

Ratatouille

Ingredients
1 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
Dash salt & Pepper
1/2 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 tablespoon of Italian seasoning
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with olive oil spray or canola oil spray.
2. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Sauté garlic until lightly browned. Mix in parsley and eggplant. Sauté until eggplant is soft, about 10 minutes. Season with salt & pepper 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 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 cheese. Sprinkle Italian seasoning on top.
4. Bake in preheated oven for 45 minutes.

This is an awesome low glycemic recipe. It can be a dinner in itself also!