Quick Ratatouille

4 large garlic cloves, chopped
1 large eggplant, diced
1 red bell pepperchopped
1 yellow bell pepper, chopped
2 large tomatoes, chopped
1 large onion, cut into 1 inch pieces
1 large zucchini, cut into 1/2 inch pieces
1/2 cup chopped fresh basil, or 1 tbsp dried
2 tbsp red wine vinegar
4 oz. cheese (I used a mixture of aged gouda, babybel light, and colby--whatever was on hand)

heat oil in big dutch oven over medium heat. Add garlic and brown for about one minute--do not let it get too brown! Add vegetables and basil. Cook 5 minutes, stirring occasionally. Turn heat to low or medium low and cover. Simmer until veggies are cooked through and tender, about 20 minutes. Take cover off pot and reduce for about 10 minutes, stirring occasionally, about 20 minutes. Add vinegar and season to taste. This can be done up to 2 days ahead of time, just be sure to refrigerate.
Spread ratatouille in 9 inch pie dish or 8x8 baking dish. Top with grated cheese.
Bake 20 minutes, until center is heated and cheese is bubbly. Serves 6.

Number of Servings: 8

Recipe submitted by SparkPeople user JENNKV.