Slow-Cooked Ratatouille Recipe - Pillsbury.com

Ingredients

• 1 medium zucchini, halved lengthwise, cut into 1-inch pieces
• 1 (1 8-oz.) ) pkg. fresh whole mushrooms
• 1 small eggplant (8 oz.), peeled, cut into 1-inch pieces
• 2 (14.5-oz.) cans diced tomatoes, undrained
• 2 teaspoons sugar
• 3 teaspoons dried basil leaves
• 1 tablespoon extra-virgin olive oil
• 1/4 cup finely chopped fresh parsley
• 1 1/3 oz. (1/3 cup) shredded fresh Parmesan cheese