Name: Ratatouille Vegetables
Prep time: 50 min
Yield: 4
Cuisine: Francesa
Ingredients: 1 cup olive oil; 1/2 kilos eggplant, cut into 2 cm cubes.; 1/2 kilos zucchini, sliced; 3 anchovy fillets, finely chopped; 2 onions, chopped finely; 3 cloves garlic, finely chopped; 1/4 cups parsley, chopped; 1/2 cups basil, chopped fresh; 4 sprigs fresh thyme; 2 small boxes cherry tomato; 1 dried chile, chili pepper; 1 touch balsamic vinegar

Preparation

50 mins

Low

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.