Crescent-Topped Ratatouille Casserole

Name: Crescent-Topped Ratatouille Casserole
Yield: 1
Ingredients: 1 tablespoon olive oil or vegetable oil; 1 small eggplant (1 1/4 lb), cut into 3/4-inch cubes (4 cups); 1 medium zucchini, sliced; 1 medium onion, sliced; 1 medium green bell pepper, cut into 1-inch pieces; 1 clove garlic, finely chopped; 1 can (14.5 oz) diced tomatoes, undrained; 1 can (8 oz) tomato sauce; 1/2 teaspoon dried basil leaves; 1/4 teaspoon Italian seasoning; 1/8 teaspoon coarse ground black pepper; 1 can (15.5 oz) dark red kidney beans, drained, rinsed; 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls; 2 tablespoons grated Parmesan cheese; 1 tablespoon chopped fresh parsley, if desired

Crescent-Topped Ratatouille Casserole was pinched from <a href="http://www.pillsbury.com/recipes/crescent-topped-ratatouille-casserole/336d9fea-6802-4c08-91d5-7267c231be92?nicam2=Email" target="_blank">www.pillsbury.com.</a>

"France's favorite meatless dish has eggplant and other traditional ingredients topped with jaunty mini-biscuit "berets"...."

INGREDIENTS

•

1 tablespoon olive oil or vegetable oil

•

1 small eggplant (1 1/4 lb), cut into 3/4-inch cubes (4 cups)

•

1 medium zucchini, sliced

•

1 medium onion, sliced

•

1 medium green bell pepper, cut into 1-inch pieces

•

1 clove garlic, finely chopped

•

1 can (14.5 oz) diced tomatoes, undrained

•

1 can (8 oz) tomato sauce

•

1/2 teaspoon dried basil leaves

•

1/4 teaspoon Italian seasoning

•

1/8 teaspoon coarse ground black pepper

•

1 can (15.5 oz) dark red kidney beans, drained, rinsed

•

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

•

2 tablespoons grated Parmesan cheese

•

1 tablespoon chopped fresh parsley, if desired

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes