Ratatouille Niçoise
Ratatouille Niçoise is an moderately easy dinner. Made with 1/2 lb. each eggplant, sliced 1/2-inch thick, then quartered, zucchini, sliced 1/2-inch thick and onions, chopped, 1/4 lb. green peppers, cut in strips, 1 lb. tomatoes, skinned and quartered, 2 cloves garlic, minced and 6 tbsp. olive oil, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
Saute lightly the eggplant for 2 minutes in 2 tablespoons olive oil and remove eggplant.
Saute the zucchini for 3 to 5 minutes in 2 tablespoons olive oil and remove zucchini.
Saute onions, peppers and garlic for 5 minutes in 2 tablespoons olive oil. Combine all vegetables in alternate layers with tomatoes in casserole dish. Add 1/2 teaspoon basil, salt and pepper to taste. Cover and bake 1/2 hour at 350°.
Remove cover and bake another 15 minutes or until most of the juice is absorbed.
🍷 Perfect Pairings
Complete your meal with these
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