Ratatouille Nicoise

1. 1

   Wash all the vegetables and cut each one into cubes.

2. 2

   The tomatoes should be peeled, which can be easily done by first emerging them in boiling water for 30 seconds.

3. 3

   Then chop them as well.

4. 4

   Saute the onions and garlic in olive oil until the onion gets transparent and crispy.

5. 5

   Add the peppers and let cook on low heat for 5 minutes.

6. 6

   Add the eggplant and allow to cook for 5 more minutes stirring frequently.

7. 7

   Now throw in the zucchini, stir and cook for 30 minutes on low heat not covering the pan.

8. 8

   After that time, add the tomatoes, salt and herbes and allow more 15-20 minutes and its done.

9. 9

   There are a few variations where you can add black olives or capers to it.

10. 10

    Its good warm or cold eaten with bread as hors-doeuvres.

11. 11

    Served warm it can be a perfect side dish for meat, fish or alone as a vegetarian main course.

* Per serving · 4 servings · Values may vary.

No additional tips available.