Taouille Flicoise With Black Olive Tapenade

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Sep. 29, 2010


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.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1976Calories from Fat 1128

 % Daily Value*

Total Fat 134 g206.2%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 3415 mg142.29%

Total Carbohydrates 172 g57.3%

Dietary Fiber 57 g228%

Sugars 98 g

Protein 59 g118%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet