RATATOUILLE NICOISE
This recipe is from The New York Times Cook Book by Craig Claiborne, copyright 1961. I've made this many times. According to Mr. Claiborne "This dish from the Riviera may be eaten hot or cold. Cold, it may serve as an appetizer. Add garlic according to conscience and social engagements." Two cloves seems to be just right!
Provided by Divaconviva
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 192.4, Fat 12.7, SaturatedFat 1.8, Sodium 445, Carbohydrate 19, Fiber 6.4, Sugar 8.5, Protein 3.8
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
RATATOUILLE NICOISE
Steps:
- Cook cubed squash and eggplant in boiling water for 10 minutes, then drain. Put oil in saucepan, add onion and cook until brown. Add cooked vegetables, tomatoes, garlic, parsley, bay leaf, salt and pepper. Cook until vegetables are tender (about 20 minutes). Season to taste. Place in shallow baking dish and sprinkle with cheese. Brown under broiler. Serve with wild rice.
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.
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