Food Network: Baked Ratatouille

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Baked Ratatouille
Recipe courtesy Gourmet Magazine

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.