contributed by CSA member, Tory Dolben
1 T olive oil
1 small eggplant cut into cubes (4 cups)
1 medium zucchini, sliced
1 medium onion, sliced
1 green bell pepper, cut into 1 inch pieces
1 clove garlic, finely chopped
1 14.5 oz can diced tomatoes, drained
1 8 oz can tomato sauce
1/2 teaspoon dried basil leaves
1/4 teaspoon italian seasoning
1/8 teaspoon black pepper
1 15.5 oz can dark red kidney beans, rinsed, drained
1 8 oz can Pillsbury crescent dinner rolls
2 tablespoons grated parmesan cheese
1 tablespoon freshly choppped parsley (optional)
Heat oil in 10 inch skillet over medium-high heat. Add eggplant, zucchini, onion, bell pepper, and garlic. Cook and stir 4 to 6 minutes or until vegetables are lightly browned. Reduce heat to medium low. Stir in tomatoes, tomato sauce, basil, Italian seasoning and pepper. Cover and simmer about 10 minutes. Stir in beans and cook 5 more minutes.
Meanwhile, remove dough from can in 2 rolled sections, do not unroll dough. Cut each roll into 4 slices, cut each slice into 4 quarters. Place cheese in 1 quart resealable plastic bag, add crescent pieces, seal and shake to coat.
Heat oven to 375 degrees. Spray 11X8 inch baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top. Bake 17 to 20 minutes or until crescents are golden brown. Sprinkle with parsley.