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Ingredients

• 1/3 cup plus 1/2 cup extra-virgin olive oil
• 1 pound smallish Italian eggplants cut into 1-inch cubes
• 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
• 1/2 bunch fresh basil leaves, coarsely chopped
• 4 leaves from fresh thyme sprigs, coarsely chopped
• 2 pints cherry tomatoes
• 1 dried chili
• Splash of balsamic vinegar

Description

The Ultimate Ratatouille - The Huffington Post

Kitchen Daily