Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as Ratatouille Niçoise. This version is very popular in the Riviera and be be served hot or cold. It can be served as an appetizer or, as we did this time, as a meal with Spanish yellow rice. It makes for a great vegetarian dish that even carnivores will love.

Note that in the recipe below I like to add a yellow bell pepper. If desired, you can substitute a green or red one.

RATATOUILLE NIÇOÍSE

Ingredients:

1/3 cup olive oil
3 cloves garlic, peeled and chopped
1 large onion, peeled and sliced
2 zucchini, well scrubbed and sliced
1 small eggplant, peeled and cubed
3 tablespoons flour
1 yellow bell pepper, seeded and cut in strips
1 (15-oz) can Italian plum tomatoes, drained and chopped
Salt and freshly ground black pepper to taste
1 tablespoon capers

Instructions:

  1. Heat oil in a large skillet or frypan over medium heat. Add garlic and onion, and sauté until the onion is transparent.
  2.  Add zucchini, eggplant and bell pepper. Cover and cook slowly about 1 hour.
  3.  Add the tomatoes and simmer, uncovered, until the mixture is thick. Season with salt and pepper. Add capers during the last 15 minutes of cooking. Serve hot or cold.
    Yield: 4 servings.