Ratatouille Nicoise
Ratatouille Niçoise is a traditional French Provençal dish made with a medley of vegetables, including eggplant, zucchini, bell peppers, tomatoes, and onions.
Ingredients - Serves 6
- Fresh basil - 1/4 cup, chopped
- Salt and pepper - To taste
- Herbes de provence - 1 teaspoon
- Olive oil - 3 tablespoons
- Garlic - 3 cloves, minced
- Onion - 1 large, diced
- Tomatoes - 4 medium, diced
- Bell peppers - 2, diced
- Zucchini - 2 medium, diced
- Eggplant - 1 large, diced
Let's Get Started
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced eggplant and cook until slightly softened, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and sauté the diced zucchini, bell peppers, and onion until they start to brown, about 8 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Return the cooked eggplant to the skillet and add the diced tomatoes, herbes de Provence, salt, and pepper. Stir well to combine.
- Reduce the heat to low, cover the skillet, and simmer for 25 minutes, or until the vegetables are tender.
- Remove from heat and stir in the chopped fresh basil.
- Serve hot as a main course or as a side dish with crusty bread.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 180
- Fat: 8g
- Carbs: 25g
- Protein: 5g
- Sodium: 300mg
- Sugar: 10g
