Ingredients
1
tablespoon olive oil or vegetable oil
1
small eggplant (1 1/4 lb), cut into 3/4-inch cubes (4 cups)
1
medium zucchini, sliced
1
medium onion, sliced
1
medium green bell 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
1/2
teaspoon dried basil leaves
1/4
teaspoon Italian seasoning
1/8
teaspoon coarse ground black pepper
1
can (15.5 oz) dark red kidney beans, drained, rinsed
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2
tablespoons grated Parmesan cheese
1
tablespoon chopped fresh parsley, if desired
Preparation
In 10-inch skillet, heat oil over medium-high heat until hot. 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; simmer about 10 minutes or until vegetables 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°F. Spray 11x8-inch (2-quart) 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.
