Shelly's Recipe

RATATOUILLE NICOISE

Category: Squash

1/3 cup olive oil
1 large onion, sliced
1 zucchini small eggplant
3 tbsp flour
2 green peppers, seeded and cut into strips
1 (28 oz) can Italian plum tomatoes
salt and pepper
3 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 tsp fresh basil, chopped
Optional:
1 tbsp capers, drained & chopped
1 jar marinated artichoke heart, diced

Cut the eggplant into 1/2 inch cubes and sprinkle with salt and place it in a colander to drain for 30 minutes. Pat dry with paper towels. Heat oil in large skillet; add garlic and onion, and sauté. Slice the zucchini. Flour the pieces of eggplant and zucchini lightly. Add to the skillet, cover and cook slowly for about an 1 hour. Add tomatoes and artichoke hearts if using, and simmer uncovered until mixture thickens. Add the chopped basil, salt, pepper and capers the last 15 minutes of cooking.

Notes: The squash should be medium in size, not too large. Also, if the mixture looks too dry at any pint you can add water, chicken broth or wine to it a small amount at a time.