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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
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) |
Directions:
1. Heat oil in heavy large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Sauté 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.(Can be prepared 2 days ahead. Cover and refrigerate.)
2. Preheat oven to 350°F. Spread ratatouille in 9-inch-diameter pie dish. Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.
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