| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 4 servings |
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
Instructions
- 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 soft and wilted. Remove the eggplant from the pan and onto a 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 521 |
| Total Fat | 46 g |
| Saturated Fat | 7 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 8 g |
| Sugar | 15 g |
| Protein | 6 g |
| Cholesterol | 3 mg |
| Sodium | 1218 mg |
Reviews
very very good. I always use my own common sense when seasoning/using oil. So I used what I was comfortable with. Mine was not too oily. Just warm and comforting 🙂 Love it!
Cut back on the oil. My kids and husband disliked it. I thought it was ok, but I probably won’t make again. If I use that much oil, I would rather add a little breading on my eggplant and squash and then saute’ them.
This is a staple vegetable dish in my house. It keeps well in the fridge and actually tastes very good cold after the flavors have melded. Don’t be concerned as others have over the oil. Important to get a good saute of the vegetables – plus olive oil is good for you. It’s the least of concerns in most people’s diet. I often substitute a can of San Marzano tomatoes if I can’t find good fresh tomatoes, which is usually the case.
I made this twice in the last two weeks. It is delicious! The only thing I changed was using olive oil spray in the pan instead of all of the oil called for. I found the vegetables absorbing too much oil after the first couple of batches I cooked. It workedfine. I did add some olive oil to the pan to carmelize the onions. For those that don’t like anchovies, you can’t taste them, but they do add a bit of saltiness that is good. There is no fishy flavor at all in the dish. It did take me longer than stated in the times, but that is true of most recipes I find on FN, since my knife skills are not those of a professional chef. My family loves this. It’s good hot, warm, or cold. As the receipe states, it’s best at room temp. I look forward to my next batch when the veggies are ready in the garden.
I loved this recipe, and making it was a ton of fun! It took me a good three hours to make but that’s because I have a big trouble with onions… Anyway I tried it without anchovy paste (Nobody in my family will eat anchovies) and it was fine. I would up the recipe quantities though because it was only enough for four people and no leftovers, which would have been nice.
I have never been a fan of eggplant. This dish turned it around for me!! Thanks, Tyler!! Keep up the good work.
It was WAY too oily.
Being a gal from the lowcountry (and Tyler’s home state of SC) he is one of my favorite chefs to watch on the Food Network. This recipe is such a wonderful way to “eat the rainbow” of vegetables. I have only changed a couple of things when I make it. I include yellow and green squash and one orange pepper. It’s amazing how the balsamic vinegar added at the end gives this dish that extra splash of flavor. I am having this tonight with grilled lamb chops with anchovy/basil butt and cannot wait to dig in!
WOW! This stuff was SOOOOO GOOOOD! I had no idea when I made this that it would taste so good. I like vegetables. All of them. But squash and zucchini are actually my least favorite. But my daughter wanted to make it because of the movie so I gave it a shot. I did not have the chile and I used crushed, canned tomatoes. I also added some yellow squash. I can’t stop eating it and will make this over and over for years to come. Tyler, you are awesome!
I have made this recipe several times, given it to friends because everyone raves about it….I have served it as a main dish, a side dish, as an appetizer on crackers or on toasted thinly sliced french bread….always a crowd pleaser.
Don’t omit the anchovies (no fishy taste-promise!) and use great olive oil!!
Thanks Tyler!!!!!!!!!!!!!!!!!!1
Don’t omit the anchovies (no fishy taste-promise!) and use great olive oil!!
Thanks Tyler!!!!!!!!!!!!!!!!!!1