Ratatouille Niçoise
By Yankee Magazine|Sep 23 2008|
“We serve this as a side dish or as an appetizer with melted mozzarella cheese on top – and either hot or cold. It can be made ahead of time and keeps well.”
Yield
Serves 6
Ingredients
1/2 cup olive oil
2 large onions, thinly sliced
2 to 3 crushed cloves garlic
1 eggplant, peeled and cubed
4 large tomatoes, chopped, or 1 large can (1 pound, 12 ounces)
4 zucchini, cubed
2 green peppers, cleaned, and diced
1/2 teaspoon basil
1/2 teaspoon thyme
Salt and pepper to taste
Instructions
Heat oil in large saucepan. Add onions and garlic and brown quickly over high heat. Add eggplant and tomatoes and mix, crushing mixture. Add zucchini and green peppers and mix well. Add seasonings and cook 2-3 minutes over high heat, stirring constantly. Cover and simmer about 1 hour.
