Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

From Gourmet magazine. Posted for Zaar World Tour II

Ingredients Nutrition

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.
Most Helpful

5 5

This worked great roasted! The veggies don't mush up, and the flavors combine together beautifully. Mix everything in a casserole dish (except the cheese), cover and bake at 350 degrees for 1 hour. I used balsamic instead of red wine vinegar to add the tiniest bit of sweetness. Instead of the feta, I topped with about 1 c. mozzarella and 1/4 c. parmesan cheese and baked for another 10 min. Delicious!

4 5

Pretty good. A little quicker than my other ratatouille recipe. The feta adds a nice extra flavor.

5 5

I found this on foodnetwork.com about a year and a half ago. Since then they have removed it from their website. I was happy to find it again. It is easy to make, healthy, and tastes great! I make this recipe all the time. Definitely a keeper!