Baked Ratatouille

Ingredients

• 1 large eggplant diced unpeeled
• 4 ounces feta cheese diced
• 0.5 cup basil fresh chopped
• 0.5 cup basil fresh chopped
• 5  garlic clove chopped
• 2  bell pepper diced green
• 3 tablespoons olive oil 
• 1  onion 
• 2 tablespoons red wine vinegar 
• 2 large tomatoes chopped
• 1 large zucchini 

Equipment

• oven
• pot
• dutch oven
• pie form

Directions

1. Heat oil in a 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 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.
5. Mix in vinegar; season to taste with salt and pepper.Preheat oven to 350 degrees.
6. Spread in 9-inch pie dish.
7. Sprinkle with cheese, if desired.
8. Bake until heated through, about 20 minutes.This recipe yields about 3 cups.