Ratatouille

Ingredients

• 6 sprigs fresh thyme
• 2 sprigs fresh basil, plus additional for garnish
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 eggplant, diced 1-inch
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 1 Spanish onion, diced 1-inch
• 1 red pepper, diced 1-inch
• 1 zucchini, diced 1-inch
• 1 tablespoon anchovy paste
• 2 tomatoes, diced 1-inch
• One 28-ounce can whole plum tomatoes, crushed by hand
• 1/2 cup pitted chopped Kalamata olives
• Grated Parmesan, for garnish

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