The Ultimate Ratatouille

Name: The Ultimate Ratatouille
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 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 eggplant, 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; 2 onions, finely chopped; 1 leave from 4 fresh thyme sprigs; 454 grams zucchini, cut crosswise into 1-inch sections

The Ultimate Ratatouille is a gluten free, dairy free, and primal side dish. One portion of this dish contains approximately 6g of protein, 19g of fat, and a total of 295 calories. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have onions, splash balsamic vinegar, eggplant, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 20 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 nice and soft and wilted. Move the eggplant out of the pan and onto the 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

Salt And Pepper

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

Zucchini

Vinegar

Chili Pepper

Equipment you will use

Frying Pan

Equipment

Paper Towels

Sauce Pan

Frying Pan

Ingredients

Servings:

3fillets

anchovy fillets, finely minced 4servings

Splash balsamic vinegar 1leave

from 1/2 bunch fresh basil, coarsely chopped 2pints

cherry tomatoes 1

dried chile 454grams

Italian eggplant, cut into 1-inch cubes 59milliliters

chopped fresh flat-leaf parsley 3

garlic cloves, finely chopped 4servings

Kosher salt and freshly ground black pepper 79milliliters

extra-virgin olive oil 2

onions, finely chopped 1leave

from 4 fresh thyme sprigs 454grams

zucchini, cut crosswise into 1-inch sections

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Domaines Barons de Rothschild Reserve Speciale Bordeaux Blanc with a 4 out of 5 star rating seems like a good match. It costs about 8 dollars per bottle.