Ratatouille

Ingredients

• Extra-virgin olive oil
• 1 pound Italian eggplant, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1 pound zucchini cut crosswise into 1-inch sections
• 3 anchovies, finely minced
• 1 onions, finely chopped
• 1/2 cup green onion, chopped
• 3 garlic cloves, finely chopped
• 1 TBSP dried parsley
• 1/2 TBSP dried basil
• TSP dried Thyme
• 2 medium tomatoes, chopped
• 1 dried chile
• Splash balsamic vinegar

Directions

Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium sauce pan 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. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter.

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 it 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.