Paired with ratatouille, socca has the power to transport you to the winding streets of Nice
7 tablespoons olive oil, divided3 small-medium zucchini, cut into ½ to 1-inch chunksFor the socca:2 ½ tablespoons olive oil, plus about 2 tablespoons more for greasing the panIn a medium bowl, toss the eggplant with 2 teaspoons salt. Set aside for 15 minutes, then use a paper towel to wipe off the salt, pressing lightly to absorb excess moisture.: While the eggplant sits, heat 3 tablespoons of olive oil in a large saute pan over medium heat.
Philadelphia-based Chloé Grigri is the co-owner and wine director of the Good King Tavern and the James Beard-nominated wine bar Le Caveau.Sign up for Eater's newsletterCheck your inbox for a welcome email.
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