Simple Ratatouille for One
We streamlined this usually time-consuming dish, and pared it down to serve one.
Keywords
- French
- Europe
- Fruits & Vegetables
- Vegetables
- Weeknight
- Main Courses
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Cooking tools:
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Measuring cup
- Serving platter
Ingredients
- 2 tablespoons plus 2 teaspoons oil, divided
- 1/2 eggplant (8 ounces), cut into ¾-inch pieces
- 1/8 teaspoon table salt
- Pinch pepper
- 2 garlic cloves, minced
- 1/8 teaspoon anchovy paste
- 6 ounces cherry or grape tomatoes, halved (1 cup)
- 1/2 cup chicken or vegetable broth
- 2 teaspoons capers, rinsed and minced
- 1 tablespoon chopped fresh basil, mint, or parsley
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