Photo: The Ultimate Ratatouille Recipe
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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By Chef #596421
on July 07, 2012
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Cut back on the oil. My kids and husband disliked it. I thought it was ok, but I probably won't make again. If I use that much oil, I would rather add a little breading on my eggplant and squash and then saute' them.
By TJimmy
Toronto
on November 22, 2011
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This is a staple vegetable dish in my house. It keeps well in the fridge and actually tastes very good cold after the flavors have melded. Don't be concerned as others have over the oil. Important to get a good saute of the vegetables - plus olive oil is good for you. It's the least of concerns in most people's diet. I often substitute a can of San Marzano tomatoes if I can't find good fresh tomatoes, which is usually the case.
By mlabahn13
Rolling Meadows, IL
on August 06, 2010
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I made this twice in the last two weeks. It is delicious! The only thing I changed was using olive oil spray in the pan instead of all of the oil called for. I found the vegetables absorbing too much oil after the first couple of batches I cooked. It workedfine. I did add some olive oil to the pan to carmelize the onions. For those that don't like anchovies, you can't taste them, but they do add a bit of saltiness that is good. There is no fishy flavor at all in the dish. It did take me longer than stated in the times, but that is true of most recipes I find on FN, since my knife skills are not those of a professional chef. My family loves this. It's good hot, warm, or cold. As the receipe states, it's best at room temp. I look forward to my next batch when the veggies are ready in the garden.
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