Ratatouille is a typical French vegetarian dish made with various vegetables and herbs. In this case, the vegetables in the dish are eggplant, zucchini, and tomatoes. A delicious side dish for meats!
Place paper towels on a large platter. Heat 1/3 cup of olive oil in a medium skillet over medium heat. Add the eggplant and season with salt and pepper. Cook for 10-12 minutes until soft and cooked. Remove the eggplant from the skillet and place it on the paper towels on the platter.
Add ¼ cup of olive oil to the skillet and cook the zucchini. When soft, transfer the zucchini to the platter with the eggplant to drain.
Add another ¼ cup of olive oil to the pan and let the anchovies, onion, garlic, and herbs (parsley, thyme, and basil) cook for about 5-7 minutes until the onion is caramelized. Add the tomatoes and cook for another 10-12 minutes.
Return the eggplant and zucchini to the pan and add the dried chili. Season with salt and pepper and let cook for 20 minutes. Add the balsamic vinegar and serve at room temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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