Baked Ratatouille

• 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)

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.

olive oil, garlic, eggplant, green bell peppers, tomatoes, onion, zucchini, fresh basil, red wine vinegar, feta cheese

Taken from www.food.com/recipe/baked-ratatouille-169063 (may not work)