Baked Ratatouille - cooking recipe

Ingredients

3 tablespoons olive oil
5 chopped garlic cloves
1 large eggplant, diced (unpeeled)
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)

Preparation

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