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Ratatouille Niçoise

Name: Ratatouille Niçoise
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Olive oil', 'amount': '3 tablespoons'}; {'ingredient': 'Eggplant', 'amount': '1 medium, diced'}; {'ingredient': 'Zucchini', 'amount': '1 medium, diced'}; {'ingredient': 'Bell peppers', 'amount': '2, diced (any color)'}; {'ingredient': 'Onion', 'amount': '1 medium, diced'}; {'ingredient': 'Garlic', 'amount': '2 cloves, minced'}; {'ingredient': 'Tomatoes', 'amount': '4 medium, diced'}; {'ingredient': 'Herbes de Provence', 'amount': '1 tablespoon'}; {'ingredient': 'Fresh basil', 'amount': '1/4 cup, chopped'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}

Ratatouille Niçoise is a quintessential Provençal dish that captures the essence of summer in the South of France. Originating from Nice, this vibrant medley of eggplant, zucchini, bell peppers, tomatoes, and onions not only dazzles the eyes with its colorful presentation but also delights the palate with its fresh, aromatic flavors. Each vegetable is sautéed to perfection and then simmered with fragrant herbs, creating a comforting and wholesome experience. Traditionally enjoyed as a main course or served alongside crusty bread, Ratatouille embodies the spirit of rustic French cooking, showcasing how simple, high-quality ingredients can come together to create something truly special. Serve it warm, and let the flavors transport you to a sun-drenched terrace in Provence.

Servings: 4

Ingredients

Olive oil (3 tablespoons)
Eggplant (1 medium, diced)
Zucchini (1 medium, diced)
Bell peppers (2, diced (any color))
Onion (1 medium, diced)
Garlic (2 cloves, minced)
Tomatoes (4 medium, diced)
Herbes de Provence (1 tablespoon)
Fresh basil (1/4 cup, chopped)
Salt (to taste)
Black pepper (to taste)

Instructions

In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the diced eggplant and sauté until slightly softened, about 5 minutes. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the diced zucchini, bell peppers, and onion until they start to brown and soften, about 8 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Return the cooked eggplant to the skillet and add the diced tomatoes, herbes de Provence, salt, and pepper. Mix well to combine all the ingredients.
Reduce the heat to low, cover the skillet, and let it simmer for 25 minutes, or until the vegetables are tender and the flavors meld together.
Remove from heat and stir in the chopped fresh basil just before serving.
Serve hot as a main course or as a side dish with crusty bread, and enjoy the taste of Provence!

Dietary Information

Servings: 4 • Dish Type: Main Course / Side Dish • Prep Time: 15 minutes • Cook Time: 40 minutes • Calories: 180 • Fat: 10g • Carbs: 20g • Protein: 3g • Sodium: 300mg • Sugar: 5g

Ratatouille Niçoise

Servings: 4

Ingredients

Instructions

Dietary Information

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