Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
4 larges | Garlic cloves; chopped |
1 large | Eggplant; (unpeeled), diced |
2 \N | Green bell peppers; diced |
2 larges | Tomatoes; chopped |
1 \N | Onion; cut into 1-inch |
\N \N | ; pieces |
1 large | Zucchini; cut into 1/2-inch |
\N \N | ; pieces |
½ cup | Chopped fresh basil or 1 tablespoon dried |
2 tablespoons | Red wine vinegar |
4 ounces | Goat cheese or Muenster cheese or a; diced (optional) |
\N \N | ; mixture of the two |
Heat oil in heavy large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute 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. (Can be prepared 2 days ahead. Cover and refrigerate.)
Preheat oven to 350F. Spread ratatouille in 9-inch-diameter pie dish.
Sprinkle with cheese, if desired. Bake until heated through, about 20 minutes.
Makes about 3 cups.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.