Ratatouille Nicoise
FrenchVegetarianEasy95 minBy Northstar
Ingredients
Servings
4
- 0.3 cup olive oil
- 2 clove garlic, chopped
- 1 large onion, sliced
- 2 zucchini, scrubbed
- 1 small eggplant
- 3 tbsp flour
- 2 green peppers, seeded and cut into strips
- 28 oz canned Italian plum tomatoes
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp capers, drained and chopped
Instructions
- 1
Heat oil in a large skillet. Add garlic and onion and sauté until softened.
- 2
Slice zucchini into rounds. Peel and cube the eggplant. Lightly flour both zucchini and eggplant.
- 3
Add floured vegetables to the skillet along with the green pepper strips. Cover and cook slowly over low heat for 1 hour.
- 4
Add canned tomatoes (breaking them up), salt, and pepper. Simmer uncovered until the mixture thickens, about 20–30 minutes.
- 5
Add capers in the last 15 minutes of cooking. Taste and adjust seasoning. Serve hot or at room temperature.