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.;
LA RATATOUILLE NICOISE
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
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
GRILLED RATATOUILLE NICOISE
A medley of vegetables enlivens this vegetarian side dish. Roasted plum tomatoes provide a splash of color; grilled eggplant and zucchini add smokiness. The other vegetables in the mix -- onions, red and yellow bell peppers, and garlic -- are sauteed, and fresh parsley is folded in before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 12
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 A LA NICOISE
This dish retains the color and texture of each vegetable and is delicious served hot as a luncheon or supper dish or cold as an appetizer. Also great as a side dish to any grilled meat.Serve with a good crusty bread for a meal or with crudites and pita bread as an appetizer. Originally from a September 1978 issue of Bon Apetite.
Provided by Leslie in Texas
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut eggplant crosswise into slices 1/2-inch thick, then cut each slice into strips about 1 inch wide and 2 to 3 inches long.
- Quarter zucchini lengthwise then half crosswise into 2 to 3 inch lengths.
- Place eggplant and zucchini in medium bowl, sprinkle with salt and toss lightly; allow to stand 30 minutes.
- Drain off all liquid, rinse vegetables, and dry thoroughly with paper towels.
- Toss gently in flour.
- Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until very hot.
- Add half the eggplant and zucchini and sauté until golden; transfer to bowl.
- Add 3 more tablespoons of oil and sauté remaining eggplant and zucchini; add to bowl.
- Place about 2 more tablespoons of oil in same skillet and sauté onion, green pepper and garlic briefly, about 3 to 4 minutes.
- Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.
- Place 1/3 of tomato-onion mixture in a 10 inch skillet and sprinkle with 1/3 each of parsley, dill, cheese and basil. Top with half of eggplant-zucchini mixture.
- Continue layering, ending with herbs and cheese.
- Cover and simmer gently over low heat 10 minutes.
- Uncover, add capers and continue simmering 30 to 45 minutes, or until most of liquid has evaporated. *Make sure heat remains low to prevent scorching.
- Serve hot, at room temperature, or chilled.
Nutrition Facts : Calories 277.7, Fat 19.5, SaturatedFat 3.1, Cholesterol 2.2, Sodium 489.9, Carbohydrate 23.9, Fiber 6.7, Sugar 9.2, Protein 5.6
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