Ratatouille Nicoise Recipes

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.

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.

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.