The Ultimate Ratatouille

Recipe courtesy Tyler Florence, 2007

Show: Food Network SpecialsEpisode: All-Star Live: South Beach

Rated: 5 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
45 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 5 min

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Ingredients

1/3 cup plus 1/2 cup extra-virgin olive oil, divided
1 pound small Italian eggplants, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 pound zucchini, cut crosswise into 1-inch sections
3 anchovy fillets, finely minced
2 onions, finely chopped
3 garlic cloves, finely chopped
1/4 cup chopped fresh flat-leaf parsley
Leaves from 1/2 bunch fresh basil, coarsely chopped
Leaves from 4 fresh thyme sprigs
2 pints cherry tomatoes
1 dried chile
Splash balsamic vinegar

Directions

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 let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it 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, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that too. 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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Comments & Reviews

recipe The Ultimate Ratatouille
Melissa Piemont, SC 09-30-2009
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I NEVER KNEW VEGGIES COULD BE SO GOOD!
Rated: 5 stars out of 5

WOW! This stuff was SOOOOO GOOOOD! I had no idea when I made this that it would taste so good. I like vegetables. All of... them. But squash and zucchini are actually my least favorite. But my daughter wanted to make it because of the movie so I gave it a shot. I did not have the chile and I used crushed, canned tomatoes. I also added some yellow squash. I can't stop eating it and will make this over and over for years to come. Tyler, you are awesome!Read more
recipe The Ultimate Ratatouille
marie honesdale, PA 09-29-2009
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A-Mazing!
Rated: 5 stars out of 5

I have made this recipe several times, given it to friends because everyone raves about it....I have served it as a main... dish, a side dish, as an appetizer on crackers or on toasted thinly sliced french bread....always a crowd pleaser. Don't omit the anchovies (no fishy taste-promise!) and use great olive oil!! Thanks Tyler!!!!!!!!!!!!!!!!!!1Read more
recipe The Ultimate Ratatouille
les ogden, UT 09-15-2009
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Delicious even with the pepper!
Rated: 5 stars out of 5

We did not have a pepper so we did without, but it was still excellent. It was savory and rich in a light and healthy way. ... We wish we had made more! Thanks Tyler. :)Read more
recipe The Ultimate Ratatouille
Kathy Hendersonville, TN 09-13-2009
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Great way to summer vegetables!
Rated: 5 stars out of 5

This ratatouille is wonderful and even better the next day. I have made it several times this summer using the abundance of... vegetables in our CSA box. I substituted anchovy paste, and it seems to work just fine.Read more
recipe The Ultimate Ratatouille
Ann Walnut Creek, CA 08-22-2009
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Fabulous, easy, and flexible
Rated: 5 stars out of 5

Fabulous and easy. Also easy to modify: I used a smaller amount of dried thyme and skipped the parsley; substituted chopped,... canned tomatoes for the cherry tomatoes...that took care of the skin problem; used a quarter cup of pesto in place of the basil; and finally, since I didn't have anchovies I added a teaspoon of Asian fish sauce towards the end of cooking. I also added a chopped, fire-roasted red pepper towards the end for color (the canned tomatoes kind of faded into the broth color-wise). Be sure to let it cool to room temperature. It tastes much better that way. And don't skip on the balsamic. That ties everything together.Read more
recipe The Ultimate Ratatouille
Donna Marksville, LA 07-17-2009
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Fantastic
Rated: 5 stars out of 5

I followed this recipe as directed, the only thing I did do different was to skin the cherry tomatoes, my hubby and I don't... like tomato skins in cooked dishes. It was extra work, but well worth the effort, and I'll definitely be making this one again. It was delicious. Read more