Best Ratatouille Nicoise Recipes

LA RATATOUILLE NICOISE

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.

GRILLED RATATOUILLE NICOISE

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.

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

Steps:

• Cook cubed squash and eggplant in boiling water for 10 minutes, then drain. Put oil in saucepan, add onion and cook until brown. Add cooked vegetables, tomatoes, garlic, parsley, bay leaf, salt and pepper. Cook until vegetables are tender (about 20 minutes). Season to taste. Place in shallow baking dish and sprinkle with cheese. Brown under broiler. Serve with wild rice.

RATATOUILLE NICOISE

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.