LA RATATOUILLE NICOISE

La Ratatouille Nicoise image

Provided by Florence Fabricant

Time 45m

Yield 6 servings

Number Of Ingredients 13

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Ingredients

5 tablespoons fruity extra virgin olive oil
2 small eggplants, about 3/4 pound each, trimmed and diced
Salt and freshly ground black pepper
3 medium zucchini, trimmed and diced
1 medium red bell pepper, cored, seeded and diced
1 medium yellow bell pepper, cored, seeded and diced
1 medium green bell pepper, cored, seeded and diced
2 small yellow onions, peeled and diced
4 cloves garlic, peeled and crushed
2 medium ripe tomatoes, diced
2 bay leaves
2 sprigs fresh thyme
6 basil leaves, minced

Steps:

Heat 4 tablespoons oil in a large nonstick skillet. Add the eggplant, and cook over high heat, stirring with a wooden spoon, about 5 minutes, until the eggplant is very lightly browned and tender and has started to release some of the oil it absorbed back into the pan. Remove the eggplant, season with salt and pepper and set aside.
Add the zucchini, reduce heat to medium, and cook, stirring with a wooden spoon, until it is moist and fairly tender, 5 to 7 minutes. Remove the zucchini, season with salt and pepper and set aside.
Add the peppers and 1/2 tablespoon of olive oil, and cook, stirring with a wooden spoon, until the peppers have begun to soften. Add the onion, and continue cooking until the onion is tender and golden. Stir in the garlic and tomatoes, and cook about 2 minutes longer. Add the bay leaves, thyme and basil.
Add the eggplant and zucchini to the pan, and cook all the ingredients together, stirring gently, about 5 minutes. Season with additional salt and pepper if needed. Remove from heat, and fold in the remaining olive oil. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 9 grams

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RUBEL KHAN929

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I love that this recipe is so healthy. It's packed with vegetables and has no added sugar.

Malikishaq Malikishaq

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This dish is so versatile. You can serve it as a main course, a side dish, or even an appetizer.

Amir Soomro

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I've also made this recipe vegan by using vegetable broth instead of chicken broth.

Om Shuvam Enterprise

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I've made this recipe gluten-free by using gluten-free bread crumbs.

Murtada Gsmalla

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This dish is so easy to make, even a beginner cook can make it.

Ruben Sandy

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I love the addition of the basil and thyme. They really add a nice flavor to the dish.

Baldev Punmagar

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I've made this dish several times and it's always a hit with my guests.

Prosper Addai

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This recipe is a great way to get your kids to eat their vegetables.

Sunny Nnusy

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I'm not a vegetarian, but I love this dish. It's so hearty and satisfying.

Clemengela Opara

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This is one of my favorite recipes to make in the summer when fresh vegetables are at their peak.

Will May

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I've never been a big fan of eggplant, but this recipe changed my mind. The eggplant is so tender and flavorful.

Moses Kallon

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I love that this dish can be made ahead of time. It's perfect for a potluck or a party.

Bekar manab

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The key to a good ratatouille is to use fresh, ripe vegetables. The flavors will be so much better.

Charlene Sierra

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I usually make this dish with zucchini, eggplant, and bell peppers, but I've also used other vegetables like carrots, sweet potatoes, and mushrooms. Always turns out delicious!