Crescent-Topped Ratatouille Casserole

Yes, it's a lot of prep work but it was good.  And the kids thought it was fun eating ratatouille like in the movie.

1 T. oil
1 small eggplant (1 lb. or 4 C.), cut into ¾ inch cubes
1 medium zucchini, sliced
1 medium onion, chopped coarsely
1 medium green pepper, cut into 1 inch pieces
1 clove garlic, finely chopped (or 1/8 tsp. garlic powder)
1 can (14.5 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
½ tsp. dried basil
¼ tsp. Italian seasoning
1/8 tsp. pepper
1 can (15.5 oz.) dark red kidney beans, drained and rinsed
1 can (8 oz.) crescent rolls
2 T. Parmesan cheese

Heat oven to 375 degrees. Heat oil in skillet over med-high heat. Add eggplant, zucchini, onion, green pepper, and garlic. Cook and stir 4-6 minutes or until lightly browned. Reduce heat to med-low. Stir in tomatoes, sauce, seasonings, and beans. Cover and simmer 10 minutes or until vegetables are tender-crisp.

Meanwhile, remove dough from can in 2 rolled sections. Do not unroll. Cut each into 4 slices. Cut each slice into quarters. Place cheese in resealable bag. Add crescent pieces, seal, and shake to coat. Spray 11x8 baking dish. Spoon vegetable mixture into dish. Arrange crescent pieces on top. Bake 17-20 minutes or until crescents are golden brown.

Tricks & Ideas
-I’ve always found that when a recipe calls for a can of tomatoes, a fresh tomato or two will do just fine.
-Also, I’m always able to substitute V8 for tomato sauce or tomato juice.