French · Main · Medium
Ratatouille Nicoise
The Nicoise version of ratatouille with the vegetables cooked separately, then married. Brighter, fresher, more distinct.
The whole recipe in 60 seconds
Ratatouille Nicoise, in 5 ideas
- Cooking the vegetables separately is the Nicoise secret; each keeps its own character instead of turning to mush.
- Do not skimp on the olive oil; it is a main ingredient, not just a cooking medium.
- Ratatouille is better the next day, served at room temperature.
- It doubles as a pasta sauce, a bruschetta topping, or a side for grilled fish.
- A fried egg on top turns leftovers into lunch.
What you need
Ingredients
- 1 eggplant, diced
- 2 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 4 tomatoes, diced
- 4 cloves garlic, minced
- 1/2 cup olive oil, divided
- 1 tsp herbes de Provence
- Salt and black pepper
- Fresh basil for serving
How to make it
Directions
- Salt the eggplant and let it drain 20 minutes; pat dry. This removes bitterness.
- Cook each vegetable separately in olive oil over medium-high heat until golden at the edges: eggplant, zucchini, peppers, then onion.
- Combine everything in a large pot with the tomatoes, garlic, and herbes de Provence.
- Simmer gently 20 minutes until the flavors meld but the vegetables still hold their shape.
- Season boldly with salt and pepper. Serve warm or at room temperature with basil.
Money saver. Make this in late summer when the vegetables are cheapest and at their peak. It freezes beautifully for winter.