Ratatouille

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Ratatouille is a great way to show off summer's bounty. The possibilities are endless - tossed with pasta, mixed with white beans or cooked lentils or piled high on top of a thick slice of toasted rustic sourdough bread with a side of fried eggs.

Prep Time20

Cook Time1

Course: Side Dish, vegetarian

Keyword: ratatouille

Servings:

Calories: 275kcal

Author: Christina Shoup

Ingredients

½ cup extra virgin olive oil divided
3 medium eggplant 1-inch dice
2 large zucchini quartered lengthwise, ½-inch dice
3 red bell pepper ½-inch dice
2 large red onions ½-inch dice
1 cup cherry tomatoes halved
1 2-oz tin of anchovies minced
4 garlic cloves minced
2 tsp Italian seasoning
¼ tsp red pepper chili flakes
1 cup basil leaves rough chop
1 tbsp balsamic vinegar
kosher salt and freshly ground black pepper

Instructions

In a large pot over medium heat, add ¼ cup of olive oil. When the oil slides across the pot easily, add the eggplant and ¼ tsp salt and cook about 10 minutes, stirring occasionally. If the eggplant is sticking, add another 1-2 tbsp olive oil. When the eggplant is soft, remove the eggplant and olive oil from the pot and add to a large bowl. Return the pot to the stove.
Add the remaining ¼ cup of olive oil to the pot and when it slides easily across the pot, add the zucchini and ¼ tsp salt. Cook until soft, about 10 minutes, stirring occasionally. Remove the zucchini and add it to the vegetable bowl, leaving the oil in the pot.
Add the bell pepper, ¼ tsp salt and cook for 5 minutes. Do not remove the vegetables.
Add the onions, ¼ tsp salt and cook for 5 minutes. Do not remove the vegetables.
Add the cherry tomatoes, anchovies, Italian seasoning and red pepper flakes to the pot and cook for about 10 minutes, or until the tomato juices release and thicken slightly. Reduce the heat to medium-low.
Add the eggplant, zucchini and any reserved oil back to the pot and let cook until the flavors blend, stirring occasionally, about 15 minutes. Stir in the basil and balsamic vinegar. Check for seasoning and add salt and pepper as needed.
Store in the refrigerator for up to a week.

Nutrition