Ratatouille Casserole

Ratatouille sounds like something we never want to make, let alone eat. I have been trying to venture out of my poultry comfort zone. This recipe is very good, and different. I got a huge eggplant and zucchini at a farmers market, and wanted to do something different, thus this recipe.

• 1 eggplant, peeled and chopped in cubes


• 1 zucchini, also peeled and chopped in cubes


• boiling water and salt


• 1 large yellow onion, diced


• 2 Tablespoons chopped garlic


• 1 carton chopped mushrooms


• 4 tomatoes, chopped and skin and seeds removed


• 2 green peppers, chopped


• 1 small can tomato paste


• 1 block firm tofu, cubed


• 2 Tablespoons fresh Basil, chopped


• 2 Tablespoons fresh Oregeno, chopped


• 1/4 cup panko bread crumbs


• salt and pepper
  

Preheat oven to 275*. Peel and chop eggplant and zucchini, and boil for 10 minutes in salted water. Remove from water and set aside. In a large skillet spray with cooking spray and add in diced onions and peppers. Cook for about 10 minutes, add in mushrooms, tomatoes and tomato paste, cook for another 5 minutes and stir together well. At the very end of the cooking add in garlic and mix well. Put mixture into a casserole dish, and add in eggplant and zucchini, basil, oregeno, tofu and some more salt and pepper and mix. On top sprinkle on panko bread crumbs and some dried parsley if desired. Bake at 275 for 1 1/2 hours. This tastes so fresh and delicious, and a good recipe to try if you want to try tofu!