Ratatouille nicoise
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Ratatouille nicoise
Last updated 6/12/2012 1:19:56 AM. Recipe ID 51469. Report a problem with this recipe.
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      Title: Ratatouille nicoise
 Categories: French
      Yield: 8 Servings
  1 1/4 lb Zucchini
  1 1/4 lb Eggplant
  1 1/4 lb Tomatoes
      3    Green peppers
      3    Onions
      2    Garlic cloves,finely chopped
    3/4 c  Olive oil
      1    Bay leaf
  Peel zucchini and eggplant; cut in bite-sized pieces. Cut tomatoes and
  onion in bite-sized pieces. Remove seeds and membrane from green
  pepper and cut into bite-sized pieces.
  The vegetables are browned separately, sauteed in oil over medium to
  high heat.
  Start with the onions and peppers. Once each is browned, combine them
  together into one pan and continue to cook slowly, covered. Add bay
  leaf, salt and pepper at this time.
  Cook eggplant next, followed by the zucchini, then the tomatoes with
  the garlic.
  In large pan, combine all ingredients and cook for 10 minutes. Serve
  NOTE: Cooking time is approximately a half-hour for all the
  vegetables. They are cooked separately to keep them from getting
  water-logged. Ratatouille should not be mushy.
  Nutrition analysis per serving: 182 calories; 14 grams fat; 0
  milligrams cholesterol; 10.3 milligrams sodium; 66% of calories form

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Recipe ID 51469 (Apr 03, 2005)

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