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Ratatouille Niçoise

Servings: 6

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Ingredients:

  • 1 large Eggplant
  • 1 large Zucchini
  • 1 large Bell Pepper
  • 2 medium Yukon Gold Potatoes
  • 1 large Onion
  • 2 cloves Garlic
  • 2 teaspoons chopped Fresh Thyme
  • 1/2 cup chopped Fresh Basil
  • 5 large Tomatoes
  • 1/4 cup Extra Virgin Olive Oil
  • to taste Salt
  • to taste Pepper

Instructions:

  1. Peel and cut all the veggies into similar size pieces.
  2. In a large pan or dutch oven, heat up the olive oil over medium heat. Add the onions and garlic, cooking until they are soft and translucent.
  3. Add the eggplant, zucchini, bell pepper and potatoes to the pan. Toss them in the oil, onion and garlic until they are fully coated, and allow them to cook for about 15 minutes, stirring occasionally.
  4. Core and chop the tomatoes, then add them to the pan, along with the thyme and half of the basil. Bring it to a simmer and cover, cooking for about an hour, stirring occasionally.
  5. When the hour is up, uncover the pan and let the ratatouille cook for another 15-20 minutes, or until most of the liquid has reduced. Season with salt and pepper, and stir in the remaining basil. Serve hot.