Baked Ratatouille

• 1 large eggplant unpeeled, diced
• 4 ounces diced feta cheese (optional)
• 1/2 cup chopped fresh basil
• 5 garlic cloves chopped
• 2 green bell peppers diced
• 3 tablespoons Olive Oil
• 1 onion cut 1" pieces
• 2 tablespoons red wine vinegar
• 2 large tomatoes chopped
• 1 large zucchini cut 1/2" pieces

Instructions

1. 1

   Heat oil in a heavy, large Dutch oven over medium heat.

2. 2

   Add garlic; stir 1 minute.

3. 3

   Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil.

4. 4

   Saute for 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.

5. 5

   Mix in vinegar; season to taste with salt and pepper.Preheat oven to 350 degrees.

6. 6

   Spread in 9-inch pie dish.

7. 7

   Sprinkle with cheese, if desired.

8. 8

   Bake until heated through, about 20 minutes.This recipe yields about 3 cups.