The Ultimate Ratatouille

Name: The Ultimate Ratatouille
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 3 fillets anchovy fillets, finely minced; 4 servings Splash balsamic vinegar; 1 leave from 1/2 bunch fresh basil, coarsely chopped; 2 pints cherry tomatoes; 1 dried chile; 454 grams Italian eggplants, cut into 1-inch cubes; 59 milliliters chopped fresh flat-leaf parsley; 3 garlic cloves, finely chopped; 4 servings Kosher salt and freshly ground black pepper; 79 milliliters extra-virgin olive oil, divided; 2 onions, finely chopped; 1 leave from 4 fresh thyme sprigs; 454 grams zucchini, cut crosswise into 1-inch sections

The Ultimate Ratatouille might be just the side dish you are searching for. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 295 calories, 6g of protein, and 19g of fat per serving. Head to the store and pick up kosher salt and pepper, splash balsamic vinegar, leaves from 1/2 bunch basil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Line a large platter with paper towels.

Equipment you will use

Paper Towels

Heat 1/3 cup olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted.

Ingredients you will need

Salt And Pepper

Eggplant

Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant.

Ingredients you will need

Eggplant

Zucchini

Cooking Oil

Equipment you will use

Frying Pan

Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized.

Ingredients you will need

Anchovies

Olive Oil

Garlic

Onion

Herbs

Equipment you will use

Frying Pan

Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.

Ingredients you will need

Salt And Pepper

Eggplant

Tomato