Name: Ratatouille
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 to 6 servings
Ingredients: 6 sprigs fresh thyme; 2 sprigs fresh basil, plus additional for garnish; 1/2 cup extra-virgin olive oil, plus more for drizzling; 1 eggplant, diced 1-inch; 3 cloves garlic, minced; Kosher salt and freshly ground black pepper; 1 Spanish onion, diced 1-inch; 1 red pepper, diced 1-inch; 1 zucchini, diced 1-inch; 1 tablespoon anchovy paste; 2 tomatoes, diced 1-inch; One 28-ounce can whole plum tomatoes, crushed by hand; 1/2 cup pitted chopped Kalamata olives; Grated Parmesan, for garnish

Directions

Watch how to make this recipe.

Special equipment:

butcher's twine

Preheat the oven to 350 degrees F.
Bundle the thyme and basil together with butcher's twine, then set aside. Heat half the olive oil in a large skillet over medium heat. Add the eggplant and begin to cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer the eggplant to a cold Dutch oven. Return the skillet back to the heat, then add more olive oil and the onions and peppers. Cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer to the cold Dutch oven with the eggplant. Finally, repeat this process with the zucchini, then add to the Dutch oven. Stir the anchovy paste, tomatoes, olives, remaining garlic, herb bundle and salt and pepper into the vegetables. Drizzle with olive oil. Stir, then cover and bake 1 hour.
Remove from the oven. Transfer to a platter and garnish with Parmesan and basil. Serve by itself as a side dish, or serve over pasta, eggs or polenta.

Ratatouille

Ingredients

Directions

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