Crescent-Topped Ratatouille Casserole

Name: Crescent-Topped Ratatouille Casserole
Prep time: 25 min
Yield: 6
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.bettycrocker.com/recipes/crescent-topped-ratatouille-casserole/75b334e8-f0a5-462e-9a0b-be35bdb99fd9?sc=Meatless Monday" target="_blank">www.bettycrocker.com.</a>

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

INGREDIENTS

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1 tablespoon olive oil or vegetable oil

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

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1 medium zucchini, sliced

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1 medium onion, sliced

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

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1 clove garlic, finely chopped

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1 can (14.5 oz) diced tomatoes, undrained

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1 can (8 oz) tomato sauce

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1/2 teaspoon dried basil leaves

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1/4 teaspoon Italian seasoning

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1/8 teaspoon coarse ground black pepper

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

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

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2 tablespoons grated Parmesan cheese

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1 tablespoon chopped fresh parsley, if desired

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