Ratatouille Nicoise is a traditional French Provençal dish, that consists of a stewed vegetable dish of eggplant, zucchini, bell peppers, tomatoes, and onions. Ratatouille is a Provençal dish, common in Nice and its surroundings. The word ratatouille is derived from the Provençal ratatolha, which means "stew". The dish is believed to have originated in the 18th century and has since become a popular dish in France and around the world. It is a colorful and flavorful dish that is perfect for a summer meal. It can be served as a main course or as a side dish. There are many different recipes for ratatouille, but the traditional recipe is made with fresh, seasonal vegetables.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC RATATOUILLE
This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. -Diane Trester, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.
Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 7g fiber), Protein 5g protein.
LA RATATOUILLE NICOISE
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
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
TRADITIONAL FRENCH RATATOUILLE
Steps:
- Gather the ingredients.
- Place a single layer of paper towels on 2 large plates. Put the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoons of the salt. Allow the eggplant to sit for 20 minutes; this process is known as degorgement , in which the salt extracts liquid from the eggplant, and the liquid is then absorbed by the paper, making the dish less soggy.
- In a large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables, as this will turn them into a soggy mess; cooked slowly, each of the vegetables will remain distinct.
- In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat, and transfer the browned vegetables to the tomato mixture.
- Pat the eggplant dry with a fresh paper towel and add it along with the zucchini and yellow squash to the tomato mixture.
- Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and remaining 3/4 teaspoon salt and cook for an additional 5 minutes. Enjoy.
Nutrition Facts : Calories 114 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, Sodium 453 mg, Sugar 10 g, Fat 3 g, ServingSize 12 portions (12 servings), UnsaturatedFat 0 g
RATATOUILLE NICOISE
This recipe is from The New York Times Cook Book by Craig Claiborne, copyright 1961. I've made this many times. According to Mr. Claiborne "This dish from the Riviera may be eaten hot or cold. Cold, it may serve as an appetizer. Add garlic according to conscience and social engagements." Two cloves seems to be just right!
Provided by Divaconviva
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 192.4, Fat 12.7, SaturatedFat 1.8, Sodium 445, Carbohydrate 19, Fiber 6.4, Sugar 8.5, Protein 3.8
GRILLED RATATOUILLE NICOISE
A medley of vegetables enlivens this vegetarian side dish. Roasted plum tomatoes provide a splash of color; grilled eggplant and zucchini add smokiness. The other vegetables in the mix -- onions, red and yellow bell peppers, and garlic -- are sauteed, and fresh parsley is folded in before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place tomatoes skin side down in a roasting pan, and sprinkle with salt. Roast until tomatoes are very soft and lightly browned, about 1 hour. Remove from oven; set aside.
- Meanwhile, preheat a charcoal or gas grill. Brush both sides of eggplant slices with oil; season with salt and pepper. Grill until softened, about 3 minutes per side. Transfer to a large plate. Brush zucchini slices with oil; grill until tender, 2 to 3 minutes per side. Transfer to plate.
- In a large saute pan, heat 2 tablespoons oil over medium-high heat. Add onions, peppers, and garlic. Saute, stirring occasionally, until onions are soft and translucent, about 5 minutes.
- Remove pan from heat. Stir in reserved tomatoes, eggplant, and zucchini. Season with salt and pepper; fold in parsley. Serve drizzled with vinegar.
Tips:
- Use fresh, ripe vegetables: The quality of your vegetables will make a big difference in the final dish. Choose vegetables that are at their peak of ripeness and flavor.
- Cut the vegetables evenly: This will help them cook evenly and prevent some pieces from becoming overcooked while others are still raw.
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of sautéing and they won't get the nice browned color that you're looking for.
- Cook the vegetables in batches: If you're making a large batch of ratatouille, cook the vegetables in batches so that they don't overcrowd the pan.
- Season to taste: Taste the ratatouille as you're cooking it and adjust the seasonings as needed.
- Let the ratatouille rest before serving: This will allow the flavors to meld and the ratatouille to thicken slightly.
Conclusion:
Ratatouille niçoise is a classic French dish that is easy to make and delicious to eat. It's a great way to use up fresh summer vegetables and it's a perfect dish for a vegetarian or vegan meal. With its vibrant colors and flavors, ratatouille is sure to impress your friends and family.
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