Name: Ratatouille Niçoise
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 eggplant, cut into 1/2-inch cubes; 2 zucchinis, cut into 1/2-inch cubes; 1 yellow squash, cut into 1/2-inch cubes; 1 red bell pepper, seeded and chopped; 1 yellow bell pepper, seeded and chopped; 1 large onion, chopped; 3 cloves garlic, minced; 4 large tomatoes, peeled, seeded, and chopped; 1/4 cup olive oil; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh rosemary, chopped; 1 bay leaf; Salt and pepper to taste; Fresh basil, chopped, for garnish

AuthorJulia ForesekCategoryFrench, Main Course, Slow Cooked & Braised Dishes, VegetarianDifficultyIntermediate

Yields6 Servings

Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

1 eggplant, cut into 1/2-inch cubes

2 zucchinis, cut into 1/2-inch cubes

1 yellow squash, cut into 1/2-inch cubes

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 large onion, chopped

3 cloves garlic, minced

4 large tomatoes, peeled, seeded, and chopped

1/4 cup olive oil

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, chopped

1 bay leaf

Salt and pepper to taste

Fresh basil, chopped, for garnish

Prepare the Vegetables:

Salt the eggplant and zucchini cubes and let them sit in a colander for about 20 minutes to draw out moisture. Rinse and pat dry.

Cook the Vegetables:

In a large skillet or Dutch oven, heat the olive oil over medium heat. Sauté the onions and garlic until they're translucent.
Add the bell peppers and cook until they start to soften.
Add the eggplant, zucchini, and yellow squash, cooking until they begin to brown slightly.
Stir in the tomatoes, thyme, rosemary, and bay leaf. Season with salt and pepper.

Simmer:

Reduce the heat to low and let the mixture simmer, uncovered, for about 30-40 minutes, stirring occasionally. The vegetables should be tender but not mushy.

Serve:

Remove the bay leaf. Taste and adjust the seasoning if necessary.
Garnish with fresh basil before serving. Ratatouille can be served hot, at room temperature, or cold.

Ingredients