{"id":1934,"date":"2020-04-16T22:42:57","date_gmt":"2020-04-16T22:42:57","guid":{"rendered":"https:\/\/columbinekitchen.com\/?p=1934"},"modified":"2020-12-03T00:15:35","modified_gmt":"2020-12-03T00:15:35","slug":"ratatouille-a-la-nicoise","status":"publish","type":"post","link":"https:\/\/columbinekitchen.com\/?p=1934","title":{"rendered":"Ratatouille A La Nicoise"},"content":{"rendered":"<p>This is the ratatouille recipe from my cousin Bernard\u2019s cookbook, La Cuisine Vagabonde. It is by far my favorite version.<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">Ratatouille A La Nicoise<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Side<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">French<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Kristin<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H30M\">1 hour 30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">10<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 lb. of eggplant<\/li>\n<li class=\"ingredient\">\u00bd lb. of zucchini<\/li>\n<li class=\"ingredient\">\u00bd lb. of green peppers<\/li>\n<li class=\"ingredient\">\u00be lb. of tomatoes, canned peeled tomatoes can be used<\/li>\n<li class=\"ingredient\">3 onions<\/li>\n<li class=\"ingredient\">Olive oil<\/li>\n<li class=\"ingredient\">1 tablespoon Herbs of Provence<\/li>\n<li class=\"ingredient\">2 cloves garlic, pressed<\/li>\n<li class=\"ingredient\">Salt, pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Peel the eggplant with a vegetable peeler. This is important because cooked peel can give a very bitter taste. Cut the eggplant into small cubes.<\/li>\n<li class=\"instruction\">If using fresh tomatoes, peel the tomatoes after boiling them and then dice them.<\/li>\n<li class=\"instruction\">Peel and dice the onions.<\/li>\n<li class=\"instruction\">Remove the stems and seeds from the green peppers and cut them into small cubes.<\/li>\n<li class=\"instruction\">In a skillet with about a quarter inch of olive oil, fry the eggplant first, next the zucchini, and then the green peppers. This process is long but especially important for the eggplant, as it must be fried on all sides equally until golden. Add oil if necessary.<\/li>\n<li class=\"instruction\">In a pot large enough to hold all of the ratatouille, add a little olive oil and fry the onion. When the onion is golden, turn the heat to low and add the tomatoes and the rest of the vegetables.<\/li>\n<li class=\"instruction\">Add salt and pepper to taste, the garlic, and the Herbs of Provence, and stir everything together.<\/li>\n<li class=\"instruction\">Let cook on very low heat for 1 hour or more to get the ratatouille to a jam-like consistency. If water evaporates too much, you can add some to prevent sticking.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3229<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the ratatouille recipe from my cousin Bernard\u2019s cookbook, La Cuisine Vagabonde. It is by far my favorite version. <\/p>\n","protected":false},"author":5,"featured_media":1935,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[5,72],"tags":[231,232,67,80],"class_list":["post-1934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-french","category-vegetables","tag-eggplant","tag-green-pepper","tag-tomatoes","tag-zucchini","course-side","cuisine-french"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ratatouille A La Nicoise - Columbine Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/columbinekitchen.com\/?p=1934\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ratatouille A La Nicoise - Columbine Kitchen\" \/>\n<meta property=\"og:description\" content=\"This is the ratatouille recipe from my cousin Bernard\u2019s cookbook, La Cuisine Vagabonde. 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