Recipe courtesy of Tyler Florence
Show: Food 911
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Put the almonds into a large skillet over medium heat. Gently toast the nuts, being careful not to let them burn, for about 3 minutes. Add 3 tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste. Cook for another 3 minutes and transfer to a plate to cool. Crush the almonds roughly and put them into a bowl along with the feta cheese, olives, and 1/3 of the basil leaves. Mix well to combine all the ingredients.

Put 3 tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat. Add the onions, remaining garlic, and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes. Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary. Add the zucchini, fresh tomatoes, and capers; season with salt and pepper. Continue cooking until these vegetables are soft but still whole. Add the canned tomatoes, vinegar, and remaining basil leaves. Continue to cook for another 15 minutes; remove from the heat and set aside to cool.

To serve, put the ratatouille into a bowl or platter and top with the feta, olive, and almond mixture.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Ratatouille

Ratatouille

Recipe courtesy of Robert Irvine

Ratatouille

Ratatouille

Recipe courtesy of Anne Burrell

Ratatouille

Recipe courtesy of Melissa d'Arabian

Ratatouille Quiche

Recipe courtesy of Georgia Downard

Roast Ratatouille

Recipe courtesy of Rachael Ray

Microwave Ratatouille

Recipe courtesy of Food Network Kitchen

Okra Ratatouille

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword