Ingredients
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3 tablespoons olive oil
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5 chopped garlic cloves
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1 large eggplant, diced (unpeeled)
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2 green bell peppers, diced
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2 large tomatoes, chopped
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1 onion, cut into 1-inch pieces
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1 large zucchini, cut into 1/2-inch pieces
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1/2 cup chopped fresh basil or 1 tablespoon dried basil
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2 tablespoons red wine vinegar
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4 ounces diced feta cheese
Instructions
- Preheat oven to 350 degrees.
- Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute.
- Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute 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.
- Mix in vinegar; season to taste with salt and pepper.
- Spread in 9-inch pie dish.
- Sprinkle with cheese, if desired.
- Bake until heated through, about 20 minutes.