Ratatouille with Fairy Tale Eggplant

• 調理時間: 20 minutes
• 総時間: 20 minutes

材料

1/2 cup plus 1/2 cup extra-virgin olive oil, divided

2 pounds Fairy Tale or other small eggplants, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

2 pounds zucchini and yellow squash, cut crosswise into 1-inch sections

6 anchovy fillets, finely minced

3 onions, finely chopped

6 garlic cloves, finely chopped

1/2 cup chopped fresh flat-leaf parsley

Leaves from one bunch fresh basil, coarsely chopped

Leaves from 8 fresh thyme sprigs

3 pints cherry tomatoes

1 dried chile

Splash balsamic vinegar

手順

Line a large platter with paper towels. Heat 1/2 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. With a slotted spoon, remove the eggplant from the pan and onto the paper-towel-lined platter to drain.

Next, cook the zucchini and yellow squash the same way, adding another 1/2 cup oil if necessary. Add it to the platter with the eggplant.

Add another 1/2 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. Serves 8.