Baked Ratatouille

Name: Baked Ratatouille
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 1 piece Eggplant (1 large eggplant unpeeled, diced); 4 oz Feta Cheese (4 ounces diced feta cheese (optional)) — optional; ½ cup Basil (1/2 cup chopped fresh basil); 5 pieces Garlic (5 garlic cloves chopped); 2 pieces Bell Pepper (2 green bell peppers diced); 3 tbsp Olive Oil (3 tablespoons Olive Oil); 1 piece Yellow Onion (1 onion cut 1" pieces); 2 tbsp Red Wine Vinegar (2 tablespoons red wine vinegar); 2 pieces Vine Ripened Tomato (2 large tomatoes chopped); 1 piece Courgette (1 large zucchini cut 1/2" pieces)

90 minMediterranean

Servings1

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Vegetarian
Gluten Free
Paleo
Pescatarian

Steps

1Heat oil in a heavy, large Dutch oven over medium heat.
2Add garlic; stir 1 minute.
3Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil.
4Saute 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.
5Mix in vinegar; season to taste with salt and pepper.Preheat oven to 350 degrees.
6Spread in 9-inch pie dish.
7Sprinkle with cheese, if desired.
8Bake until heated through, about 20 minutes.This recipe yields about 3 cups.