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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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From Gourmet magazine. Ingredients:
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) |
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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