Easy Oven Ratattouille Courtesy Of: Kraft Canada Easy Oven Ratattouille Serves 24, (250 mL each) 3 lb Eggplant 1 cup Olive oil 5 Onions, sliced 6 Garlic cloves, finely chopped 4 Zucchini, sliced 4 Red and green peppers, sliced 8 cups Canned plum tomatoes 2 tsp Salt and pepper 1 tsp Dried thyme leaf 3 Bay leaves 3/4 cup Fresh Parsley, chopped 1 1/2 cups Black olives 1 cup Bread crumbs 4 cups Casino Swiss cheese 2 cups DELISSIO Shredded parmesan cheese Cut eggplant in half lengthwise; prick skin with fork. Place cut side down on lightly greased baking sheet; Bake in 450 F oven for 20 minutes or until tender. Let cool, then cut crosswise into 1 cm thick slices.

Cook onions and garlic in oil until browned. Add zucchini and peppers. Cook, stirring, about 20 minutes.

Add tomatoes, breaking them up with a spoon. Add salt, pepper, thyme and bay leaves.

Stir in parsley and olives
Sprinkle bread crumbs on the bottom of a pass pan; arrange eggplant in bottom.
Spoon tomato-vegetable mixture on top; sprinkle with Swiss and parmesan cheeses.

Bake at 350 F for 30 to 40 minutes or until heated thoroughly.