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Baked Ratatouille

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“From Gourmet magazine. Posted for Zaar World Tour II”
READY IN:
1hr 20mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute.
  3. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes.
  4. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
  5. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.
  6. Mix in vinegar; season to taste with salt and pepper.
  7. Spread in 9-inch pie dish.
  8. Sprinkle with cheese, if desired.
  9. Bake until heated through, about 20 minutes.

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