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

Ready In 45 Minutes

Servings: 1

Cooking Instructions

Step 1

  • Heat oil in a heavy, large Dutch oven over medium heat.
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Step 2

  • Add garlic; stir 1 minute.
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  • Length: 1 minutes

Step 3

  • Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil.
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Step 4

  • 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.
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  • Length: 40 minutes

Step 5

  • Mix in vinegar; season to taste with salt and pepper.Preheat oven to 350 degrees.
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Step 6

  • Spread in 9-inch pie dish.
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Step 7

  • Sprinkle with cheese, if desired.
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Step 8

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