The Ultimate Ratatouille
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
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