Autumn, oh Autumn... the harvest is on & let's enjoy what we reap!

 

Extra-virgin olive oil
1 pound small organic Italian eggplants, cut into 1-inch cubes
Sea salt and freshly ground black pepper
1 pound organic zucchini, cut crosswise into 1-inch sections
2-3 anchovy fillets, finely minced
2 sweet Vidalia onions, finely chopped
3 garlic cloves, finely chopped
1/4 cup chopped fresh flat-leaf parsley
1 cup fresh basil, coarsely chopped

¼ cup rosemary, finely chopped
Leaves from 4 fresh thyme sprigs
2 pints cherry tomatoes
1 dried chile
Splash balsamic vinegar

 

Line a large platter with brown paper grocery bags. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto the bags to drain. Repeat with zucchini: cook it the same way in 1/4 cup oil and then add it to the platter with the eggplant.

Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook to reduce10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chili pepper and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.