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Ratatouille Nicoise Recipe

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This recipe for Ratatouille Nicoise is from Cooking Capers With Dr. Dave, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3rd. cup olive oil
2 cloves garlic, peeled and medium chopped
1 large onion, yellow or white, sliced
2 zucchini, well scrubbed
1 small eggplant
3 Tbs. flour
2 green bell peppers, seeded and cut into medium-sized strips
5 ripe tomatoes, peeled and sliced
salt and freshly-ground pepper to taste
1 Tbs. small capers

Cooking Method:

Heat the oil in a large skillet, add the garlic and onions and saute until the onion is transparent. Meanwhile, slice the squash, and green bell peppers, and peel and cube the eggplant (cube last so as not to allow the eggplant to oxidize). Add the vegetables (with the exception of the capers and tomatoes) to the skillet with the onions and garlic, cover and simmer slowly for about an hour. Add the tomatoes and continue to simmer, uncovered, until the mixture is thick. Season with salt and pepper. Add the capers during the last fifteen minutes of cooking. Enjoy!
Directions:
Directions:
Directions are given above.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 to 30 minutes
Personal Notes:
Personal Notes:
This is a wonderful vegetable dish to serve with roast chicken. If you want to make it more of an Italian-style dish, add dried oregano and/or basil to your taste as you begin cooking the vegetables.

 

 

 

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