Baked Ratatouille

Ingredients

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

Directions

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. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper.

Preheat oven to 350 degrees. Spread in 9-inch pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.