Baked Ratatouille

Baked Ratatouille

Baked Ratatouille

45 minutes

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Details
  • Serving Size:   1
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   27 Points
Cuisine
  • Mediterranean
  • French
  • European
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 large eggplant unpeeled, diced
  • 4 ounces diced feta cheese (optional)
  • 1/2 cup chopped fresh basil
  • 5 garlic cloves chopped
  • 2 green bell peppers diced
  • 3 tablespoons Olive Oil
  • 1 onion cut 1" pieces
  • 2 tablespoons red wine vinegar
  • 2 large tomatoes chopped
  • 1 large zucchini cut 1/2" pieces
Instructions

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.Preheat oven to 350 degrees.

Spread in 9-inch pie dish.

Sprinkle with cheese, if desired.

Bake until heated through, about 20 minutes.This recipe yields about 3 cups.

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