Ratatouille Nicoise
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 1⁄3 cup olive oil
- 2 garlic cloves, peeled and minced
- 1 large onion, chopped coarsely
- 2 medium zucchini
- 1 medium eggplant
- 3 tablespoons flour
- 2 medium green peppers, seeded and chopped
- 5 medium tomatoes, peeled and chopped coarsely
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper, freshly ground (to taste)
- 1 tablespoon capers
Directions
- Heat the oil in a large skillet.
- Add garlic and onion, and sauté until the onion is transparent.
- Meanwhile, chop the zucchini, and peel and cube the eggplant, keeping the pieces of uniform size.
- Put 3 tablespoons of flour in a plastic storage bag and toss the squash and eggplant to coat.
- Add the squash, eggplant and green pepper to the skillet, cover and cook slowly about one hour.
- Add capers during last fifteen minutes of cooking.
- Add the tomatoes and simmer, uncovered, until the mixture is thickened.
- Season with salt and pepper.
- Serve hot or cold. We enjoy it as a hot vegetable side dish.
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