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RATATOUILLE NICOISE 1/3 c. oil 1 large onion, sliced 2 or more cloves garlic, sliced 2 to 4 zucchini, well scrubbed 1 small eggplant 3 Tbsp. flour 2 green peppers, seeded and cut into strips 5 ripe tomatoes, peeled and sliced salt and pepper to taste 1 Tbsp. capers Heat the oil in a large pan. Add garlic and onion and saute until the onion is transparent. Meanwhile, slice zucchi- ni and cube eggplant. Flour the pieces lightly in paper bag. Add zucchini, eggplant and green pepper to the skillet, cover and cook very slowly for about an hour. Turn gently once in a while, so it doesn't stick to pan. Add the tomatoes and simmer uncovered until the mixture is thick. Season with salt and pepper. Capers are optional. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |