Easy Baked Ratatouille

• 1 Tbsp. olive oil
• 3 cloves garlic, crushed or minced
• 1 bay leaf
• 1/2 tsp. basil leaves
• 1/4 lb. sliced mushrooms
• salt and pepper to taste
• 2 onions, sliced thinly
• 2 to 3 eggplants
• 4 tomatoes, cut in half and sliced
• 1/2 tsp. rosemary leaves

1. Lightly grease a shallow 1 1/2-quart ovenproof dish with 1 teaspoon oil.
2. Cover bottom with half the onions and garlic.
3. Set aside.
4. Slice off ends of eggplants and cut in half lengthwise. Place each half on a cutting board, skin side up.
5. Slice each half lengthwise into thirds, leaving slices attached at stem ends. Spread sliced section apart to make a fan.
6. Insert a tomato slice between each section of eggplant fans.
7. Layer fans in dish along with remaining tomato, onion, garlic, mushrooms, basil, rosemary, bay leaf, salt and pepper.
8. Press down to pack.
9. Drizzle with remaining oil.
10. Cover with foil.
11. Bake in 375u0b0 oven for 45 minutes or until eggplant is tender.
12. Remove bay leaf before serving. Makes 6 servings.

olive oil, garlic, bay leaf, basil, mushrooms, salt, onions, eggplants, tomatoes, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452782 (may not work)