You are looking for inspiration recipes crescent- topped ratatouille casserole that are unique? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious crescent- topped ratatouille casserole should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of crescent- topped ratatouille casserole, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare crescent- topped ratatouille casserole good wherever you are, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings required for 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. Prepare 1 medium zucchini, sliced
4. Prepare 1 medium onion, sliced
5. Prepare 1 medium green bell pepper, cut into 1-inch pieces
6. Prepare 1 clove garlic, finely chopped
7. Prepare 1 can (14.5 oz) diced tomatoes, undrained
8. Prepare 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. Use 1 can(8 oz) pillsbury refrigerated crescent dinner rolls (8 rolls
14. Use 2 tablespoons grated Parmesan cheese
15. Take 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.

How to make:process 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.

how ? Easy isn’t it? That’s the prepare crescent- topped ratatouille casserole that you try it at home. Hope it’s useful and good luck!