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Mexican Ratatoulli Recipe

by CookEatShare Cookbook

Ingredients

1 eggplant peeled and cubed 1 onion, minced 2 lg. zucchini, sliced 2 lg. yellow squash, sliced

6 lg. mushrooms, sliced 1 jar pure and simple mild green chile salsa 1 shake Parmesan cheese

Directions

1. In a large pot put jar of salsa sauce and hot slightly. Add in all remaining ingredients. Cover and cook till vegetables are tender. This is a very versatile dish. Good warm or possibly cool as a vegetable or possibly fish or possibly chicken can be baked in it.

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