Ratatouille on the Run

• 2 tablespoons olive oil
• 4 large garlic cloves, chopped
• 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
• 2 tablespoons red wine vinegar
• 4 ounces goat cheese or Muenster cheese or a mixture of the two, diced (optional)

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

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

Taken from www.epicurious.com/recipes/food/views/ratatouille-on-the-run-517 (may not work)