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Ratatouille Nicoise, pronounced rat-ə-too-ee nee-swaz, is a traditional French Provençal stewed vegetable dish (nicoise means in the style of Nice and prepared with tomatoes) originating in Nice. It is usually served as a side dish, but in my family we like it as a meal. My mother, daughter and brother love it over mashed potatoes but I like it all on its own. It was a great dish my mother made to counter all the grilling and meat eating that takes place over a holiday weekend like we just had…. an infusion of vegetables is what I call it.

This is a great vegitarian dish and a great weekday meal – prepare and eat warm over rice or mashed potatoes on Monday & cold over cauliflower rice on Tuesday. You can add a protein on top or side – grilled chicken or fish are great choices.

Ratatouille Nicoise

• 1-2 onion, sliced
• 2-4 garlic gloves, minced
• 1/2 cup olive oil
• 2 green (or red) peppers
• 1 large eggplant, diced (with or without skin)
• 2 zucchini’s, sliced
• 2 yellow squash, sliced (or just use 2 more zucchini)
• 2-3 cups fresh tomatoes, peeled and diced (or 1 28 oz whole tomatoes, quartered – can drain or include juice, this recipe uses the juice)
• 2 tablespoons chopped fresh basil
• salt
• ground pepper

Directions:

Sautee the onions & garlic in olive oil in a large saucepan When onions soften, add peppers, eggplant, squash and zucchini tossing to coat everything with oil.  Reduce heat, cover pan and simmer 10-15 minutes. Add tomatoes, basil, salt & pepper to taste. Cover pan and cook another 10-15 minutes. Uncover pan and cook 1 hour, stirring occassionally to distribute flavor. The veggies should be soft but not mushy when done.

Serve hot or cold. If serving cold, try sprinkling a little red wine vinegar or lemon juice over dish first.

Bon Appetite!