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Taouille Flicoise With Black Olive Tapenade

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For black olive tapenade
  Chopped black olives 1⁄2 Cup (8 tbs)
  Minced garlic 1 Teaspoon
  Capers 1 Teaspoon
  Chopped parsley 1 Teaspoon
  Anchovy fillets, 6 , minced finely
  Eggplant 1 , coarsely chopped
  Zucchini 2 Medium, coarsely chopped
  Yellow squash 2 Medium, coarsely chopped
  Olive oil 1⁄2 Cup (8 tbs), divided
  Red onion 1 , chopped
  Red pepper 1 , chopped
  Green pepper 1 , chopped
  Tomato paste 1 Tablespoon
  Minced garlic 1 Tablespoon
  Tomatoes 3 , peeled seeded and diced
  Chopped fresh thyme 1 Teaspoon
  Rosemary sprig 1 , chopped

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.

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Taouille Flicoise With Black Olive Tapenade Recipe