Baked Ratatouille
By: Anonymous
Published: Thursday, December 10, 2009 - 2:31am

Ingredients




3 tablespoons olive oil
5 garlic cloves chopped
1 lrg eggplant unpeeled, diced
2 green bell peppers diced
2 lrg tomatoes chopped
1 onion cut 1" pieces
1 lrg zucchini cut 1/2" pieces
1/2 cup chopped fresh basil
(or 1 tbspn dried basil)
2 tablespoons red wine vinegar
4 ounces diced feta cheese (optional)

Preparation

1 Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. 2 Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper. 3 Preheat oven to 350 degrees. Spread in 9-inch pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes. 4 This recipe yields about 3 cups. 5 Yield: 3 cups