Ingredients

• 150ml extra virgin olive oil
• 1 large eggplant, cut into 1cm cubes
• 4 zucchini, cut into 1cm cubes
• 2 onions, sliced
• 3 garlic cloves, finely chopped
• 1/3 cup roughly chopped flat-leaf parsley, plus extra leaves to garnish
• 3 anchovy fillets, drained, chopped
• 400g canned cherry tomatoes*
• 1 punnet (250g) cherry tomatoes
• 1 small dried chilli, crumbled
• Handful of black olives
• 2 tbs balsamic vinegar
• 400g fettuccine

Description

Fettuccine With Ratatouille Recipe - Heat 1/3 Cup (80ml) Oil In A Large, Deep Frypan On Medium-high Heat. Add Eggplant And Cook For 4-5 Minutes Until Golden. Remove And Drain On Paper Towel. Cook Zucchini, In A...

View Full Recipe