Ratatouille nicoise

 
                            Ratatouille Nicoise
 
 Recipe By     : Cooking Live Show #CL8880
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetable
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  cup           olive oil
    2                    or more garlic cloves -- peeled and chopped
    1      large         onion -- sliced
    2                    zucchini -- well scrubbed
    1      small         eggplant
    3      tablespoons   flour
    2                    green peppers -- seeded and cut in
                         -- strips
    5                    ripe tomatoes -- peeled and sliced
                         salt and freshly ground pepper -- to taste
    1      tablespoon    capers
 
 Heat oil in a large skillet, add the garlic and onion and saute until the
 onion is transparent. Meanwhile, slice the squash and peel and cube
 eggplant. Flour the pieces lightly. Add the squash, eggplant and green
 peppers to the skillet, cover and cook sl owly about one hour. Add the
 tomatoes and simmer, uncovered, until the mixture is thick. Season with
 salt and pepper. Add the capers during the last fifteen minutes of
 cooking. Serve hot or cold.
 Yield: 5 to 6 servings
 By "Angele and Jon Freeman"  on May 12, 1997
 
 
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