The Ultimate Ratatouille

Ingredients

• 3 fillet anchovy finely minced
• 4 servings splash balsamic vinegar 
• 1 Leaves from 1/2 bunch basil fresh coarsely chopped
• 2 pints cherry tomatoes 
• 1  chile dried
• 1 pound eggplants italian cut into 1-inch cubes
• 0.3 cup flat-leaf parsley fresh chopped
• 3  garlic cloves finely chopped
• 4 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin divided
• 2  onions finely chopped
• 1 Leaves from 4 thyme sprigs fresh
• 1 pound zucchini 

Equipment

• frying pan
• paper towels
• sauce pan

Directions

1. Line a large platter with paper towels.
2. Heat 1/3 cup olive oil in a medium saucepan over medium heat.
3. 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.
4. 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.
5. 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.
6. 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.