Taouille Flicoise With Black Olive Tapenade Recipe
Summary
CuisineFrench
Ingredients
| Black Olive Tapenade | ||
| Black olives | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Teaspoon, minced | |
| Capers | 1 Teaspoon | |
| Parsley | 1 Teaspoon, chopped | |
| 6 anchovy fillets, minced Olive oil | ||
| 1 eggplant, coarsely chopped | ||
| 2 medium zucchini, coarsely chopped | ||
| 2 medium yellow squash, coarsely chopped | ||
| Olive oil | 1/2 Cup (16 tbs), divided | |
| Red onion | 1 , chopped | |
| Pepper red | 1 To taste, chopped | |
| Green pepper | 1 , chopped | |
| Tomato Paste | 1 Tablespoon | |
| Garlic | 1 Tablespoon, minced | |
| 3 tomatoes, peeled, seeded and diced | ||
| Thyme | 1 Teaspoon, chopped | |
| Rosemary sprig | 1 , chopped | |
Directions
For Black Olive Tapenade, chop together olives, garlic, capers, parsley and anchovies until finely minced.
Add olive oil to moisten.
Season with salt and pepper.
Set aside.
Toss eggplant, zucchini and yellow squash with salt; set aside.
Let stand 20 minutes.
Drain well; pat with paper towels to remove excess liquid and salt.
Heat 4 tablespoons olive oil in large skillet; add eggplant mixture.
Cook over medium heat until just tender; remove.
Drain well to remove excess oil.
Add 3 tablespoons oil to skillet; add onion, red pepper and green pepper.
Cook until just tender; stir in tomato paste.
Heat remaining olive oil; add garlic.
Cook until tender.
Combine eggplant mixture, onion mixture, garlic, tomatoes, thyme and rosemary; toss to mix.
Season with salt and pepper.
Divide ratatouille onto serving plates.
Garnish with Black Olive Tapenade.
Add olive oil to moisten.
Season with salt and pepper.
Set aside.
Toss eggplant, zucchini and yellow squash with salt; set aside.
Let stand 20 minutes.
Drain well; pat with paper towels to remove excess liquid and salt.
Heat 4 tablespoons olive oil in large skillet; add eggplant mixture.
Cook over medium heat until just tender; remove.
Drain well to remove excess oil.
Add 3 tablespoons oil to skillet; add onion, red pepper and green pepper.
Cook until just tender; stir in tomato paste.
Heat remaining olive oil; add garlic.
Cook until tender.
Combine eggplant mixture, onion mixture, garlic, tomatoes, thyme and rosemary; toss to mix.
Season with salt and pepper.
Divide ratatouille onto serving plates.
Garnish with Black Olive Tapenade.
Chef
