La Ratatouille Nicoise Recipes
RATATOUILLE NICOISE
Steps:
- Heat oil in a large skillet, add the garlic and onion and saute until the onion is transparent. Meanwhile, slice the squash and peel and cube eggplant. Flour the pieces lightly. Add the squash, eggplant and green peppers to the skillet, cover and cook slowly about one hour. Add the tomatoes and simmer, uncovered, until the mixture is thick. Season with salt and pepper. Add the capers during the last fifteen minutes of cooking. Serve hot or cold.;
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
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- Warm 1/4 cup oil in a large pot over low heat. Add the onions and let them soften for 10 minutes or so. As you prepare the other vegetables, add them in turn, with the exception of the zucchini; start with the peppers first. After the additional of the eggplant, raise the heat to medium and add 1 tablespoon of kosher salt. Stir well. As it begins to boil turn the heat to low. Make the bouquet garni by placing the bay, thyme, parlsey, orange peel then another in between the two pieces of celery and tie together. Press the bouquet garni into the center, cover and continue to simmer for 30 minutes.
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