The Ultimate Ratatouille

Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper and 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. Cook zucchini in the same way in 1/4 cup oil, then add it to the platter with the eggplant. Add another 1/4 cup olive oil to the pan, followed by the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan. Crack open the chili and add to the pan. 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.