Ratatouille

2 medium eggplants, cut into one inch chunks

3 medium sized zucchini, cut into one inch chunks

3 anchovy fillets

2 onions, finely chopped

3 garlic cloves, finely choppedg

Good handful of fresh basil, coarsely chopped

1 TBsp fresh thyme sprigs

3 medium sized tomatoes, cut into one inch chunks

1/2 TBsp chopped jalapeño

1/2 tsp balsamic vinegar

Heat 3 or 4 tablespoons of olive oil in a medium saucepan over medium heat. Add the eggplant, and season with salt and pepper. 

Let the eggplant cook for about ten minutes, and then spoon out the chunks on to a plate lined with paper towels to drain. Cook the zucchini in the same way in a few more tablespoons of olive oil, before adding it to the plate of eggplant.

Add a little bit more olive oil to the pan and then add the anchovies, onions, garlic and herbs. Cook for about five minutes or so until the onions caramelize and the anchovies begin to dissolve. 

Add the tomatoes and cook for about ten minutes. 

Return the eggplant and zucchini to the pan and add the chopped jalapeño. Check the seasoning, and then let the ratatouille cook slowly for about fifteen minutes, until all the vegetables are all soft and mushy. 

Finally stir in the balsamic vinegar and let the ratatouille cool to room temperature before serving.

This is based on a Tyler Florence recipe and it's a much more interesting take on the traditional ratatouille. The anchovies add some flavor without making it fishy, and the balsamic vinegar adds a splash of sweetness. Let me know what you think!