A really great ratatouille holds its own against any meat dish. Use only fresh ingredients, let it simmer until the vegetables soften, and ladle it over rice, serve with pasta or a baguette, or eat it alone. Serve either warm or cold.
Ingredients
⅓ cup plus ½ 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
¼ cup chopped fresh flat-leaf parsley
Leaves from ½ bunch fresh basil, coarsely chopped
Leaves from 4 fresh thyme sprigs
2 pints cherry tomatoes
2-3 Red, Yellow, and or Orange Peppers
1 fresh chili pepper
Instructions
Line a large platter with paper towels. Heat ⅓ 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 6 to 10 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 for 3-5 minutes in ¼ cup oil then add it to the platter with the eggplant.