Ingredients Jump to Instructions ↓

  1. 1/3 cup plus 1/2 cup extra-virgin olive oil

  2. 1 pound smallish Italian eggplants cut into 1-inch cubes

  3. 1 pound zucchini, cut crosswise into 1-inch sections

  4. 3 anchovy fillets, finely minced

  5. 2 onions, finely chopped

  6. 3 garlic cloves, finely chopped

  7. 1/4 cup chopped fresh flat-leaf parsley

  8. 1/2 bunch fresh basil leaves, coarsely chopped

  9. 4 leaves from fresh thyme sprigs, coarsely chopped

  10. 2 pints cherry tomatoes

  11. 1 dried chili

  12. Splash of balsamic vinegar

Instructions Jump to Ingredients ↑

  1. 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.


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