Ratatouille Niçoise
Description
The dish is prepared without unnecessary complications. Ratatouille Niçoise is a perfect lunch or dinner—filling and juicy. Serve it with toast, which pairs very well. You can also boil some potatoes—they taste great too. Enjoy the pleasant, delicate flavor of the stewed vegetables! Here is a step-by-step recipe for Ratatouille Niçoise. The dish is ready to be served.
Instructions
- 1
Step 1
Finely chop the onion and sauté it in the pot where you will be preparing the Niçoise ratatouille.
- 2
Step 2
Remove the seeds from the bell pepper and cut into small pieces. Add to the onion.
- 3
Step 3
Then we put the tomatoes into the pot.
- 4
Step 4
Peel the garlic, do not crush it, and add the whole cloves to the pot with the vegetables.
- 5
Step 5
Cut the eggplants into small pieces the same size as the tomatoes and onions, and place them in a pot.
- 6
Step 6
Salt, pepper, mix. Let the vegetables simmer over medium heat.
- 7
Step 7
Cut 7-10 centimeters of celery and split it lengthwise into two halves. Place bay leaves, basil, thyme and parsley sprigs, and a piece of orange peel onto one half. Cover with the second half and tie it together with a clean kitchen string.
- 8
Step 8
Add the celery with greens to the ratatouille and simmer together for about 5 minutes.
- 9
Step 9
Now the zucchini. Finely chop and place in a pot.
- 10
Step 10
When the vegetables have all become soft, place them in a colander previously set over a clean cup. Let the juice drain off.
- 11
Step 11
Place the drained juice over heat and cook, stirring constantly, until the excess liquid evaporates and the juice thickens.
- 12
Step 12
Place the Niçoise ratatouille in a bowl or salad dish, drizzle with olive oil and the prepared juice. Remember to remove the celery before serving.