Crescent-Topped Ratatouille Casserole

I got this from my sister, Laura's blog! It is so good and Jonny actually loved it even if it is mostly veggies.


1 Tbsp. olive oil or vegetable oil
1 small eggplant, cut into 3/4-inch cubes (4 cups)
1 medium zucchini, sliced
1 medium onion, sliced
1 medium green pepper, cut into 1-inch pieces
1 clove garlic, finely chopped
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce (careful most cans are 15oz...learned that the hard way)
1/2 tsp. dried basil leaves
1/4 tsp. Italian seasoning
1/8 tsp. ground black pepper
1 can (15.5 oz) dark red kidney beans, drained, rinsed (I use half the can)
1 can refrigerated crescent dinner rolls
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh parsley, if desired

In large skillet, heat oil over medium-high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4-6 minture or until veggies are lightly browned.
Reduce heat to medium-low. Stir in tomatoes, tomato sauce, basil, Italian seasoning and pepper. Cover; simmer about 10 minutes or until veggies are crisp-tender. Stir in beans; cook 5 minutes longer.

Meanwhile, remove dough from can in 2 rolled sections; do not unroll dough. Cut each roll into 4 slices; cut each slice into quarters. Place cheese in 1-quart resealable plastic bag; add crescent pieces, seal and shake to coat.

Heat oven to 375 degrees. Spray 2-quart baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top.

Bake 17-20 minutes or until crescents are golden brown. Sprinkle with parsley.