Ingredients:
- 1 large eggplant unpeeled, diced
- 4 ounces diced feta cheese (optional)
- one/2 cup chopped fresh new basil
- 5 garlic cloves chopped
- two eco-friendly bell peppers diced
- 3 tablespoons Olive Oil
- 1 onion sliced
- 2 tablespoons red wine vinegar
- 2 big tomatoes chopped
- 1 significant zucchini cut 1/2″ pieces
Guidance:
- Heat oil in a large Dutch oven about medium heat. Increase garlic stir 1 moment. Insert eggplant, bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes. Simmer until all veggies are tender, stirring occasionally, about 25 minutes.
- Uncover pot and simmer until eventually juice thickens, stirring once in a while, about 10 minutes. Blend in vinegar sprinkle with salt and pepper.
- Preheat oven to 350 degrees. Spread in 9-inch pie dish. Sprinkle with cheese, if wished-for. Bake right until heated through, about 20 minutes.
- This recipe yields about 3 cups.
- Produce: 3 cups