Good morning here we will give you a recipe crescent- topped ratatouille casserole which is interesting The way preparing it is very not too difficult. You just need to be careful to get results from crescent- topped ratatouille casserole which has aroma and taste that can evoke our tastes.

So that the result of crescent- topped ratatouille casserole, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare crescent- topped ratatouille casserole delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings used in prepare

1. Prepare 1 tablespoon olive or vegetable oil
2. Prepare 1 small eggplant (1 1/4 lb), cut into 3/4-inch cubes(4 cups)
3. Take 1 medium zucchini, sliced
4. Take 1 medium onion, sliced
5. Prepare 1 medium green bell pepper, cut into 1-inch pieces
6. Use 1 clove garlic, finely chopped
7. Prepare 1 can (14.5 oz) diced tomatoes, undrained
8. Use 1 can(8 oz) tomato sauce
9. Prepare 1/2 teaspoon dried basil leaves
10. Prepare 1/4 teaspoon ltalian seasoning
11. Take 1/8 teaspoon coarse ground black pepper
12. Use 1 can (15.5 oz) dark red kidney beans, drained, rinsed
13. Prepare 1 can(8 oz) pillsbury refrigerated crescent dinner rolls (8 rolls
14. Prepare 2 tablespoons grated Parmesan cheese
15. Prepare 1 tablespoon chopped fresh parsley if desired

Heat the small sauce pan on low. Start by preparing the onions and garlic. Add in the chopped garlic, and stir for another minute. Fry the bacon in a large skillet, until almost crisp.

Step by step to make Crescent- topped ratatouille casserole:

1. In 10-Inch skillet, heat oil over medium- high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4 to 6 minutes or until vegetables are lightly browned.
2. Reduce heat to medium- low. Stir in tomatoes, tomato sauce, basil, ltalian seasoning and black pepper. Cover; simmer about 10 minutes or until vegetables are crisp- tender. Stir in beans; cook 5 minutes longer.
3. Meanwhile, remove dough from Can in rolled sections; do not unroll into 4 slices; each slice into quarters. Place cheese In 1 quart resembles food- storage plastic bag; add crescent pieces, seal bag and shake to coat.
4. Heat oven to 375F. Spray 11x7 (2 quart) glass baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top.
5. Bake 17 to 20 minutes or until crescents are golden brown. Sprinkle with parsley.
6. Done and ready to serve!

Add the eggplant, onion and zucchini. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer. This time, place the eggplant on the top rack and other vegetables on the middle rack. Find this Pin and more on main dishes by Wanda Peek. Season with salt and black pepper.

I say thank you for reading the recipe that we convey on this page. hope we Congratulations enjoy