Nicoise Ratatouille
A country inn recipe for Nicoise Ratatouille.
FrenchOtherIntermediate65 minBy Northstar
Ingredients
Servings
4
- 1 lb. zucchini, cubed
- 3 tomatoes, diced
- 2 leeks, washed, dried and cubed
- 1/2 cup pitted olives
- 1 eggplant, cubed
- 2 tbsp. olive oil
- 1 tsp. salt
- 5 cloves garlic, minced
- 1/3 cup Pesto (for recipe, see below)
- fresh ground pepper to taste
Instructions
- 1
Sprinkle eggplant with salt and set aside 1 hour.
- 2
Preheat oven to 350F. Rinse, drain and pat dry with paper towels.
- 3
Saute leeks and garlic in olive oil for 5 minutes.
- 4
Add zucchini and cook another 3 minutes.
- 5
Stir in tomatoes, olives, pesto, pepper and eggplant.
- 6
Transfer to ovenproof dish. Cover and bake for 45 minutes, stirring occasionally.
Tags
frenchcountry-cooking