Login to Save Like

Ingredients

• 1/3 cup plus 1/2 cup extra-virgin olive oil, divided
• 1 pound small Italian eggplants, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 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
• Leaves from 1/2 bunch fresh basil, coarsely chopped
• Leaves from 4 fresh thyme sprigs
• 2 pints cherry tomatoes
• 1 dried chile
• Splash balsamic vinegar

Description

Food Network Invites You To Try This The Ultimate Ratatouille Recipe From Tyler Florence.

Food Network