Food Network: Baked Ratatouille

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.