La Ratatouille Nicoise Recipe

Name: La Ratatouille Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons fruity extra virgin olive oil; 2 small eggplants, about 3/4 pound each, trimmed and diced; Salt and freshly ground black pepper; 3 medium zucchini, trimmed and diced; 1 medium red bell pepper, cored, seeded and diced; 1 medium yellow bell pepper, cored, seeded and diced; 1 medium green bell pepper, cored, seeded and diced; 2 small yellow onions, peeled and diced; 4 cloves garlic, peeled and crushed; 2 medium ripe tomatoes, diced; 2 bay leaves; 2 sprigs fresh thyme; 6 basil leaves, minced

Servings: persons

5 tablespoons fruity extra virgin olive oil
2 small eggplants, about 3/4 pound each, trimmed and diced
Salt and freshly ground black pepper
3 medium zucchini, trimmed and diced
1 medium red bell pepper, cored, seeded and diced
1 medium yellow bell pepper, cored, seeded and diced
1 medium green bell pepper, cored, seeded and diced
2 small yellow onions, peeled and diced
4 cloves garlic, peeled and crushed
2 medium ripe tomatoes, diced
2 bay leaves
2 sprigs fresh thyme
6 basil leaves, minced

1
Heat 4 tablespoons oil in a large nonstick skillet.
2
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.
3
Remove the eggplant, season with salt and pepper and set aside.
4
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.
5
Remove the zucchini, season with salt and pepper and set aside.
6
Add the peppers and 1/2 tablespoon of olive oil, and cook, stirring with a wooden spoon, until the peppers have begun to soften.
7
Add the onion, and continue cooking until the onion is tender and golden.
8
Stir in the garlic and tomatoes, and cook about 2 minutes longer.
9
Add the bay leaves, thyme and basil.
10
Add the eggplant and zucchini to the pan, and cook all the ingredients together, stirring gently, about 5 minutes.
11
Season with additional salt and pepper if needed.
12
Remove from heat, and fold in the remaining olive oil.
13
Serve warm or at room temperature.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons fruity extra virgin olive oil, 2 small eggplants, about 3/4 pound each, trimmed and diced, Salt and freshly ground black pepper, 3 medium zucchini, trimmed and diced, and more.

Yes, La Ratatouille Nicoise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

La Ratatouille Nicoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions