Provencal Ratatouille

Name: Provencal Ratatouille
Yield: 6 portions
Ingredients: 2 leeks (white part and ½ inch green), well rinsed, patted dry, and cut into 1-inch pieces; 2 zucchini (1 pound), cut into 1-inch cubes; 3 cloves garlic, minced; 3 tomatoes, diced; ½ cup pitted Niçoise olives; 6 tablespoons or 2 cubes (thawed) Basil Pesto; 6 anchovy fillets, rinsed and coarsely chopped; Freshly ground black pepper, to taste; 1 teaspoon salt; 1 eggplant (about 1 pound), cut into 1-inch cubes; 2 leeks (white part and ½ inch green), well rinsed, patted dry, and cut into 1-inch pieces; 2 tablespoons olive oil

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The most familiar ratatouille tastes fresh again. We’ve added a pesto cube—or pistou if you’re a purist—and Niçoise olives. We have been known to take license with the classics!

Ingredients

1 eggplant (about 1 pound), cut into 1-inch cubes
1 teaspoon salt

Side dish
Pescatarian
Gluten-free

Method

Sprinkle the eggplant cubes lightly with the salt, and place them in a colander. Allow them to sit for 1 hour. Then rinse, drain, and pat dry. Set aside.
Preheat the oven to 350°F.
Heat the oil in a large skillet over low heat. Add the leeks