Ratatouille a la Niçoise
This classic dish may be served as a main course or as an appetizer.
- 1 large Italian eggplant, stem ends removed and cut in small wedges
- 1 small yellow squash, stem ends removed and cut in small wedges
- 1 small zucchini (Italian) squash, stem ends removed and cut in small wedges
- 1 onion, chopped
- 1 teaspoon minced garlic
- 6 tablespoons olive oil
- 2 cups chopped tomatoes
- 3/4 cup of red wine
- 1 teaspoon of dried Italian seasoning
- ½ cup black olives
- 1 cup crumbled feta cheese
- Salt and black pepper, to taste
- In a large skillet, heat about 3 tablespoons of olive oil. Add the onion and garlic, and cook over medium heat until onion is soft. Remove onion and garlic from heat and transfer to a large bowl.
- Add the squash and eggplant to pan, with remaining oil. Cook until lightly browned on both sides, add a bit more oil if necessary. When cooked, remove from pan and add to the bowl.
- In the skillet, combine the wine, tomatoes and spices. Simmer for approximately 4 - 5 minutes. Remove from heat, then pour sauce in the bowl, mixing well with the vegetables.
- When the mix is slightly cool, add the olives and cheese, mixing well.
This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia. As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas. His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel. When not working, Chef Noah enjoys traveling and spending time with close friends and family.