Ratatouille Nicoise recipe
Serves 5-6
- 1/3 cup olive oil
- 2 or more cloves of garlic, chopped
- 1 large onion, sliced
- 2 zucchini, scrubbed
- 1 small eggplant
- 3 tablespoons flour
- 2 green peppers, seeded & cut into strips
- 1 #2 can Italian plum tomatoes
- salt and pepper
- 1 tablespoon capers, drained & chopped
Heat oil in large skillet, add garlic and onion, and sauté.Slice the zucchini and peel & cube eggplant. Flour the pieces lightly.Add vegetables to the skillet, cover and cook slowly - 1 hour.Add tomatoes and simmer uncovered until mixture thickens.Salt & pepper and capers last 15 minutes of cooking.Serves 5-6
[Return to Minnie Giraldi's Home Page]
Main Menu | Recipe Search | Newsgroups | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | FeedbackCopyright © 1999 StarChefs All rights reserved.