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
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Motaz Hussin
[email protected]This ratatouille is the perfect comfort food. It's hearty, flavorful, and soul-satisfying.
Ch MG
[email protected]I've made this ratatouille recipe several times now and it's always a hit. It's a great summer dish because it uses fresh vegetables that are in season.
One Adam
[email protected]This ratatouille is a great make-ahead meal. I made it on a Sunday afternoon and then reheated it for dinner on Monday night. It was just as good the second time around!
Shiraz Memon
[email protected]I'm not a vegetarian, but I love this ratatouille recipe. It's so flavorful and satisfying.
Hamad khan hamad khan
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, eggplant, and tomatoes that were about to go bad, so I threw them all in a pot and made this ratatouille. It turned out delicious!
JJ
[email protected]This was my first time making ratatouille and it turned out great! I'm so glad I tried this recipe.
BD Dhaliwsl
[email protected]I followed the recipe exactly and it was perfect! The vegetables were cooked perfectly and the flavors were amazing.
edayn1281990
[email protected]This ratatouille was so easy to make and it turned out so delicious! I'll definitely be making it again.
Elsiesha Hipplewith
[email protected]Not bad!
Janely Bryant
[email protected]I made this ratatouille for a dinner party and it was a hit! Everyone loved it, even my picky brother-in-law.
Izuku Midoriya
[email protected]This recipe was a disaster! The vegetables were mushy and the sauce was watery. I'm not sure what went wrong.
Ml MeMe
[email protected]Wow!
Jeremy Muzon
[email protected]This was a bit too oily for my taste. I think I'll try roasting the vegetables next time instead of frying them.
Ursa Micro
[email protected]I'm not a big fan of eggplant, but this recipe won me over! The eggplant was cooked until it was soft and tender, and the combination of flavors was amazing.
Ali Dar
[email protected]Meh.
Wanyama Timothy
[email protected]This recipe is a keeper! It's a great way to use up summer vegetables, and it's so easy to make. I love that it can be served as a main course or a side dish.
Md Sujon miah Sujon
[email protected]The ratatouille looked amazing, but unfortunately, the flavors were a bit bland. I think I needed to add more herbs and spices to give it more depth of flavor.
Khalid Kamal
[email protected]This ratatouille was a delightful culinary experience! The flavors of the vegetables blended perfectly, creating a rich and flavorful dish. The zucchini and eggplant were cooked to perfection, retaining their texture and vibrant colors. Overall, it w