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

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!

boomerthepug June 06, 2010

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

Lt. Amy February 24, 2010

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!

my-first-word-was-EAT February 23, 2010