(Easy) Ratatouille

I LOVED the movie Ratatouille, and ever since seeing it I have wanted to try the signature dish, which of course is Ratatouille. This version of the recipe is not authentic, but that's OK. Also, I couldn't find eggplant so I substituted butternut squash. This dish turned out so amazing, you have got to give it a try! I served this with couscous and it went together surprisingly well.

Ratatouille on the Run (by Cheap Healthy Good)

Ingredients:2 Tbsp olive oil
4 large garlic cloves, chopped
1 large eggplant (unpeeled), diced (I used squash)
2 green bell peppers, diced
2 large tomatoes, chopped
1 onion, cut into 1-inch pieces
1 large zucchini, cut into 1/2-inch pieces
1/2 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons red wine vinegar
4 ounces goat cheese

Directions:
1) Heat oil in big Dutch oven over medium heat. Add garlic and cook about 1 minute, until fragrant. Add eggplant, green bell peppers, tomatoes, onion, zucchini 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 25 minutes, stirring occasionally.2) Take cover off pot and reduce for about 10 minutes, stirring occasionally. Add vinegar and season to taste. (You can make this 2 days ahead of time. Just remember to refrigerate.)

3) Preheat oven to 350°F. Spread ratatouille in 9-inch pie dish or an 8x8 Pyrex glass dish. Top with cheese, if you like. Bake about 20 minutes, until center is heated.