Baked Ratatouille

From Gourmet magazine. Posted for Zaar World Tour II

• Ready In: 1 hr 20 mins
• Yields: 3 cups

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.