Nicoise Ratatouille
A country inn recipe for Nicoise Ratatouille.
FrenchOtherIntermediate65 minBy Northstar
Ingredients
Servings
4
- 1 lb zucchini, cubed
- 3 tomatoes, diced
- 2 leeks, washed, dried and cubed
- 0.5 cup pitted olives
- 1 eggplant, cubed
- 2 tbsp olive oil
- 1 tsp salt
- 5 clove garlic, minced
- 1/3 cup Pesto, for recipe, see below
Instructions
- 1
fresh ground pepper to taste Sprinkle eggplant with salt and set aside 1 hour. Preheat oven to 350F. Rinse, drain and pat dry with paper towels. Saute leeks and garlic in olive oil for 5 minutes. Add zucchini and cook another 3 minutes. Stir in tomatoes, olives, pesto, pepper and eggplant. Transfer to ovenproof dish. Cover and bake for 45 minutes, stirring occasionally. Here is a basic all purpose pesto. However, you can substitute the basil with just about any other herb, even sun dried tomatoes or beans.
Tags
country-cooking