Ratatouille Casserole on Garlic Bread Crust

This is an easy dinner to put together.  The original recipe is vegetarian, but you could add some sliced cooked Italian sausage to the sauce if you would prefer it with meat.  Either way, served in a bowl with a slice of french bread on the size it is a complete meal.

1 T. olive oil
1 zucchini, cut into bite size pieces
1 small Japanese eggplant, cut into bite size pieces
1 red pepper, cut into bite size pieces
1 T. thyme
1 T. parsley
1/4 c. white wine
1 14 oz. can diced tomatoes
1 c. Parmesan cheese, shredded
1 c. Gruyere cheese, shredded

Put oil in a saute pan and add vegetables. Saute for 8 minutes on a medium heat.  Add wine, thyme and tomatoes.  Simmer 4 more minutes.

For crust
1 T. olive oil
1 T. butter
1 clove garlic, minced
1 10-12" loaf french baguette

Cut baguette in half lengthwise.  Put bread on a baking tray.Put olive oil, butter, an garlic in a small dish and microwave for 30 seconds.  Spread this mixture on top of bread and put under a broiler until browned.  Cut the bread into bite size pieces, keeping several slices whole to serve with individual plates.  Put bread cubes into a 11" x 9" baking dish that has been sprayed with cooking spray.  Top with 1/2 of the Parmesan cheese and the Parsley.  Top that with all of the sauce.  Top the sauce with the Gruyere and remaining Parmesan cheese.  Broil about 3 minutes until cheese is melted and lightly browned.