{"id":561,"date":"2011-08-18T20:42:04","date_gmt":"2011-08-18T20:42:04","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=561"},"modified":"2011-08-18T20:42:34","modified_gmt":"2011-08-18T20:42:34","slug":"ratatouille-a-la-nicoise","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=561","title":{"rendered":"RATATOUILLE A LA NICOISE"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>1 pound eggplant, peeled<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 pound zucchini, unpeeled<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>6 tablespoons flour<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd to \u00be cup olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 large onion, finely chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 green peppers cut into \u00bd\u201d strips<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 garlic cloves<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 pounds tomatoes, peeled, seeded, drained, cut into \u00bd inch strips<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>6 T. parsley<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 T. fresh snipped dill<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 T. fresh grated Parmesan cheese or more<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. fresh basil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. capers<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Cut eggplant\u00a0crosswise into slices \u00bd inch thick, then cut each slice into strips about 1 inch long.\u00a0 Quarter zucchini length-wise, then halve crosswise into 2 to 3 inch lengths.\u00a0Place eggplant and zucchini in medium bowl, sprinkle with salt, and toss lightly.\u00a0 Allow to stand 30 minutes.\u00a0 Drain off all liquid, rinse vegetables and<br \/>\ndry thoroughly with paper towels.\u00a0Toss gently in flour.<\/strong><\/p>\n<p><strong>Heat 3 T. oil in 12\u201d skillet over medium-high heat until very hot.<br \/>\nAdd half the eggplant and zucchini and saut\u00e9 until golden.\u00a0 Transfer to bowl.\u00a0 Add 3 more tablespoons oil and saut\u00e9 remaining eggplant and zucchini.\u00a0 Add to<br \/>\nbowl.\u00a0 Place about 2 more Tbs. oil in same skillet and saut\u00e9 onion, green pepper and garlic briefly, about 3-4 minutes.\u00a0 Add tomatoes, salt and pepper to taste and cook about 5 minutes longer. <\/strong><\/p>\n<p><strong>Place 1\/3 tomato-onion mix in oven skillet and sprinkle with 1\/3 each of parsley, dill, cheese, and basil.\u00a0 Top with half of eggplant-zucchini mixture.\u00a0 Continue<br \/>\nlayering, ending with herbs and cheese.\u00a0Cover and simmer gently over low heat 10 minutes.\u00a0 Uncover, add capers and continue simmering 30-45 minutes, or until most of liquid has evaporated.\u00a0 Serve hot or at room temperature.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 pound eggplant, peeled 1 pound zucchini, unpeeled 1 t. salt 6 tablespoons flour \u00bd to \u00be cup olive oil 1 large onion, finely chopped 2 green peppers cut into \u00bd\u201d strips 2 garlic cloves 2 pounds tomatoes, peeled, seeded, &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=561\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,9],"tags":[79,153,151,154,152],"class_list":["post-561","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-vegetables","tag-eggplant","tag-peppers","tag-ratatouille","tag-tomatoes","tag-zucchini"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=561"}],"version-history":[{"count":2,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/561\/revisions"}],"predecessor-version":[{"id":563,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/561\/revisions\/563"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}