Calories
1029kcal
Sugar
44g
Fat
70g
Carbs
82g
Protein
32g
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
Preparation
- 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.
