LA RATATOUILLE NICOISE

La Ratatouille Nicoise image

Provided by Florence Fabricant

Time 45m

Yield 6 servings

Number Of Ingredients 13

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Ingredients

5 tablespoons fruity extra virgin olive oil
2 small eggplants, about 3/4 pound each, trimmed and diced
Salt and freshly ground black pepper
3 medium zucchini, trimmed and diced
1 medium red bell pepper, cored, seeded and diced
1 medium yellow bell pepper, cored, seeded and diced
1 medium green bell pepper, cored, seeded and diced
2 small yellow onions, peeled and diced
4 cloves garlic, peeled and crushed
2 medium ripe tomatoes, diced
2 bay leaves
2 sprigs fresh thyme
6 basil leaves, minced

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