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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