Regional French specialty originating from the city of Nice in southeastern France and made with different vegetables. Its full name is ratatouille nicoise.
Wash and disinfect the vegetables. Cut them into thin slices of no more than half a centimeter. Soak the eggplant slices in water for 20 minutes.
Peel and chop the garlic and parsley. In a bowl, add the tablespoon of herbes de Provence mix, the chopped garlic, and parsley. Add 250 ml of extra virgin olive oil. Mix gently and let sit.
Remove the eggplants from the water. Arrange the vegetable slices vertically in a baking dish. Pour the oil over, making sure to coat all the vegetables.
Bake for 45 minutes. Remove from the oven and let cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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