The Dorm Room Gourmet

This is a simple peasant dish that will provide the vitamins you need with a taste you will savor. Ratatouille is traditionally a peasant stew that can be made on the stove top but I prefer to bake mine in my toaster oven and use less liquid.

For this recipe you will need:

1 Eggplant
1 Zucchini Squash
1 Cup of fresh or canned sliced mushrooms
1 Can of Stewed Tomatoes
Olive Oil
Italian Seasoning
Salt

This one is really easy.

First, slice the eggplant and the zucchini in thin discs.

Now, pour enough olive oil in your baking dish to coat the bottom.

Layer the vegetables, a layer of eggplant,followed by a layer of zucchini,followed by a layer of mushrooms and then a light drizzle of olive oil. Continue to add layers in this manner until all of your vegetables are used up.

Now open your stewed tomatoes and put them over the top of the vegetables, juice and all.

Add a small amount of water, less than 1/2 a cup. You want your vegetables to steam rather than get soggy and they will generate their own liquids as well.

Season to tastes using the Italian Seasoning and the Salt.

Cover the baking dish tightly with aluminum foil and back at 375 degrees for about an hour or until the vegetables are soft and easy to chew.

ADD ON TIP:

If you want to add a little protein to this meal without making an extra mess, simply add a few layers of browned ground beef or lamb between your vegetables.