Recipe courtesy of Craig Claiborne
Recipe courtesy of Craig Claiborne
Watch how to make this recipe.
Ratatouille Nicoise
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- Level: Easy
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 189
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 743 mg
- Level: Easy
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 189
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 743 mg
Ingredients
Directions
- Heat oil in a large skillet, add the garlic and onion and saute until the onion is transparent. Meanwhile, slice the squash and peel and cube eggplant. Flour the pieces lightly. Add the squash, eggplant and green peppers to the skillet, cover and cook slowly about one hour. Add the tomatoes and simmer, uncovered, until the mixture is thick. Season with salt and pepper. Add the capers during the last fifteen minutes of cooking. Serve hot or cold.;
