Recipe courtesy of Tyler Florence
Save Recipe Print
Total:
2 hr 20 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

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 nice and soft and wilted. Move the eggplant out of the pan and onto the 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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

The Ultimate Beef Wellington

Recipe courtesy of Tyler Florence

The Ultimate Cheesecake

Recipe courtesy of Tyler Florence

The Ultimate Paella

Recipe courtesy of Tyler Florence

The Ultimate Fish Tacos

Recipe courtesy of Tyler Florence

The Ultimate Cuban Sandwich

Recipe courtesy of Tyler Florence

Ultimate Shrimp and Grits

Recipe courtesy of Tyler Florence

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

The Ultimate Lasagna

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword