Ratatouille Nicoise

Servings: 6-8
Total time: 60min

1 1/4 lb zucchini
1 1/4 lb eggplant
1 1/4 lb tomatoes
3 green peppers
3 onions
2 garlic cloves, finely chopped
3/4 c olive oil
1 bay leaf
salt & pepper to taste


1. Brown the vegetables separately, sautée in oil over medium to high heat. Start with the onions and peppers.

2.  Once each is browned, combine them together into one pan and continue to cook slowly, covered. Add bay leaf, salt and pepper at this time.

3.  Cook eggplant next, followed by the zucchini, then the tomatoes with the garlic.

4.  In a large pan, combine all ingredients and cook for 10 minutes. Serve warm or cold.