Ratatouille Nicoise

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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