Baked ratatouille

Name: Baked ratatouille
Total time: 45 min
Yield: 1 servings
Ingredients: 1 large eggplant; 113.4 g feta cheese; 12 g fresh basil; 5 whole garlic clove; 2 green bell pepper; 3 Tbsps olive oil; 1 onion; 2 Tbsps red wine vinegar; 2 large tomatoes; 1 large courgettes

A Mediterranean-inspired Baked Ratatouille recipe that takes 45 minutes to make, covering 63% of your daily vitamin and mineral needs. It is gluten-free and fits a lacto ovo vegetarian and primal diet, making it a great main course option.

Ingredients

eggplant

1 large

feta cheese

113.4 g

fresh basil

12 g

whole garlic clove

green bell pepper

olive oil

3 Tbsps

onion

red wine vinegar

2 Tbsps

tomatoes

2 large

courgettes

1 large

Method

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.