Baked Ratatouille

From gourmet magazine. posted for zaar world tour ii

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.

olive oil, garlic cloves, eggplant, green bell peppers, tomatoes, onion, zucchini, fresh basil, red wine vinegar, feta cheese