Ratatouille Nicoise

Recipe Ingredients

1/3 cup	78ml	Olive oil
2		Garlic cloves - (or more) - peeled, chopped
1		Onion - sliced (large)
2		Zucchini - well scrubbed
1		Eggplant (small)
3 tablespoons	45ml	Flour
2		Green peppers - seeded, and
		Cut in strips
5		Ripe tomatoes - peeled, sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Capers

Recipe Instructions

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 slowly 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.

This recipe yields 5 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Craig Claiborne, The New York Times Cookbook, (c) 1961 - From the TV FOOD NETWORK - (Show # CL-8880 broadcast 05-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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