Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Ratatouille Nicoise




Source of Recipe


Internet


List of Ingredients




Serves 5-6

1/3 cup olive oil
2 or more cloves of garlic, chopped
1 large onion, sliced
2 zucchini, scrubbed
1 small eggplant
3 tablespoons flour
2 green peppers, seeded & cut into strips
1 #2 can Italian plum tomatoes
salt and pepper
1 tablespoon capers, drained & chopped

Heat oil in large skillet, add garlic and onion, and sauté.Slice the zucchini and peel & cube eggplant. Flour the pieces lightly.Add vegetables to the skillet, cover and cook slowly - 1 hour.Add tomatoes and simmer uncovered until mixture thickens.Salt & pepper and capers last 15 minutes of cooking.Serves 5-6



Recipe