Ratatouille Nicoise
Serves 8
Ingredients
4 Tb. olive oil, divided
1 onion, roughly chopped
1 red pepper, diced
1 yellow pepper, diced
4 garlic cloves, minced
1 medium eggplant, diced
2 medium zucchini, diced
1 28 oz. can plum tomatoes, chopped with their juices
1 tsp. thyme chopped
1 bay leaf
Salt, pepper
2 Tb. tomato paste
3 Tb. torn basil leaves
1/2 cup Nicoise or Kalamata olives, pitted
grated parmesan, optional
Procedure
1. Heat 1 Tb. of the oil in a medium skillet and sauté the onions, peppers and garlic until softened and slightly browned about 7 minutes, transfer to a large bowl and set aside.
2. Meanwhile heat a large high sided skillet with 2 Tb. of the oil, add the eggplant and sauté over medium heat until lightly browned, seasoning with salt and pepper as you go, about 10 to 12 minutes, transfer to the bowl with the onions. Repeat with the remaining tablespoon of oil and zucchini. Add the onion eggplant mixture to the pan and place over medium heat.
3. Add the tomatoes, thyme, bay leaf, salt, pepper, tomato paste and bring to a simmer over medium low heat. Cook, stirring occasionally for 20 to 25 minutes. Taste and adjust seasoning.
4. Add the basil and olives and serve with grated parmesan, if desired.
