Instructions

1. 1
   Heat oil in a heavy, large Dutch oven over medium heat.
2. 2
   Add garlic; stir 1 minute.
3. 3
   Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil.
4. 4
   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.
5. 5
   Mix in vinegar; season to taste with salt and pepper.Preheat oven to 350 degrees.
6. 6
   Spread in 9-inch pie dish.
7. 7
   Sprinkle with cheese, if desired.
8. 8
   Bake until heated through, about 20 minutes.This recipe yields about 3 cups.

• vegan

Nutrition per serving