Ingredients
- 1 cup whole almonds
- 6 tablespoons extra-virgin olive oil, plus more as needed
- 1 teaspoon red chili flakes
- 3 cloves garlic, chopped
- Sea salt and freshly ground black pepper
- 1 pound feta cheese, crumbled
- 1 cup pitted green olives
- 1 bunch fresh basil, leaves hand-torn
- 1 medium onion, chopped
- 5 medium Japanese eggplant, chopped
- 3 medium zucchini, chopped
- 3 tomatoes, seeded and chopped
- 1 tablespoon capers, drained
- 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed
- 1 tablespoon balsamic vinegar
Directions
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.














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By DidgeK
on November 27, 2012
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I've made this recipe several times over and it is a family favorite! The topping is wonderful and with a side of crusty bread it is a great meatless one pot dinner.
By I LUV PASTA
New Jersey
on July 15, 2011
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I thought it was ok, but not great. I think I must know why, lol. I saw the Disney movie Ratatouille and was expecting something a little "above and beyond" expectations. lol. It's certainly something to try and if you're a vegetarian it's perfect. It's a nice vegetable stew, which tasted more like a side dish to me then a main course. I wasn't too keen on the topping, but I'm not a big fan of feta cheese.
By GulfportGirl
Upland, CA
on March 08, 2011
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OMG! The vegetables were delish but the topping...well it is totally amazing! There's just my hubbie and I so i will cut the recipe in half next time. The leftover topping is good on steak, lamp, and pork. I used the topping on a grilled veggie platter for a party and I was the Queen of the party! Thank You Tyler!
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