This simple ratatouille recipe creates a flavorful side dish with Mediterranean flair using eggplant, zucchini, tomatoes, mushrooms, and garlic.

Preheat the oven to 350 degrees F (175 degrees C).

Coat the bottom and sides of a 1 1/2-quart casserole dish with 1 tablespoon olive oil.

Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat.

Cook and stir garlic until fragrant and golden brown.

Add eggplant and parsley; cook and stir until eggplant is tender and soft about 10 minutes.

Season with salt to taste.