Crescent-Topped Ratatouille Casserole

Ingredients

• 8 oz tomato sauce canned
• 14.5 oz tomatoes diced undrained canned
• 0.5 teaspoon basil dried
• 1.3 lb eggplant cut into 3/4-inch cubes (4 cups)
• 1 tablespoon parsley fresh chopped
• 1 clove garlic finely chopped
• 1 medium bell pepper green cut into 1-inch pieces
• 0.1 teaspoon pepper black
• 0.3 teaspoon seasoning italian
• 1 medium onion sliced
• 2 tablespoons parmesan cheese grated
• 15.5 oz kidney beans dark red rinsed drained canned
• 8 oz regular crescent rolls refrigerated canned
• 1 tablespoon vegetable oil 
• 1 medium zucchini sliced

Equipment

• frying pan
• oven
• baking pan
• ziploc bags

Directions

1. In 10-inch skillet, heat oil over medium-high heat until hot.
2. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4 to 6 minutes or until vegetables are lightly browned.
3. Reduce heat to medium-low. Stir in tomatoes, tomato sauce, basil, Italian seasoning and pepper. Cover; simmer about 10 minutes or until vegetables are crisp-tender. Stir in beans; cook 5 minutes longer.
4. Meanwhile, remove dough from can in 2 rolled sections; do not unroll dough.
5. Cut each roll into 4 slices; cut each slice into quarters.
6. Place cheese in 1-quart resealable plastic bag; add crescent pieces, seal and shake to coat.
7. Heat oven to 375F. Spray 11x8-inch (2-quart) baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top.
8. Bake 17 to 20 minutes or until crescents are golden brown.
9. Sprinkle with parsley.