La Ratatouille Nicoise
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons fruity extra virgin olive oil
- 2small eggplants, about Âľ pound each, trimmed and diced
- Salt and freshly ground black pepper
- 3medium zucchini, trimmed and diced
- 1medium red bell pepper, cored, seeded and diced
- 1medium yellow bell pepper, cored, seeded and diced
- 1medium green bell pepper, cored, seeded and diced
- 2small yellow onions, peeled and diced
- 4cloves garlic, peeled and crushed
- 2medium ripe tomatoes, diced
- 2bay leaves
- 2sprigs fresh thyme
- 6basil leaves, minced
Nutritional analysis per serving (6 servings)
181 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 4 grams protein; 843 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Add the peppers and ½ 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.
- Step 4
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.
Private Notes
Comments
This is my preferred method for making ratatouille: vegetables cooked separately and then combined. Throwing everything into one pot and simmering, often results in a mushy and unappealing dish.
Garnish with whole or roughly torn basil leaves.
This was delicious. I use less oil then called for.
This is one of the best rats I've ever made and it certainly was the easiest and fastest. With the prep it was done in 45 minutes. I only had one medium zucchini and one largish eggplant plus all the other ingredients so that's what I used (plus a few extra cloves of garlic). I cooked it a couple of hours before dinner, covered it, and then reheated without the cover on to get rid of some of the liquid. If I had been serving it over pasta it would have been perfect as it was.
Simple and delicious—and it takes a third of the time as other recipes!
A keeper. The sauce came together almost magically when I stirred in the remaining olive oil in the end. I like rosemary in my ratatouille so added two sprigs with the onions; didn't add basil with the other herbs, but garnished with lemon basil.
This note is for people like me who have never cooked eggplant with the skin on. I was a bit nervous to try it but it went ahead! It was delicious - the skin as edible as the rest of the vegetables!
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