This all-vegetable casserole does ratatouille one better: easy to make, delicious to eat. Add some mozzarella for a super-satisfying, creamy flavour.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Salt eggplant lightly to draw out bitter juices. Let stand 10 minutes. Rinse and pat dry.|
|2. Sauté onions and garlic in oil. Add the other vegetables and cook 10 minutes. Stir gently. Add soup, water and seasonings. Simmer 15 minutes.|
|3. Place in greased baking pan(s). Bake at 350º F (180º C) for 20 minutes.|