Ingredients 1/3 cup plus 1/2 cup extra-virgin olive oil, divided 1 pound small Italian eggplants, cut into 1-inch cubes (or what ever egg plant you have on hand) Kosher salt and freshly ground black pepper 1 pound zucchini, cut crosswise into 1-inch sections 3 anchovy fillets, finely minced (anchovy paste also works well) 2 onions, … Continue reading The Ultimate Ratatouille