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.