Baked Ratatouille
cami
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
- 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. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper.
- 2
Preheat oven to 350 degrees. Spread in 9-inch pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.
Source: cami
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