Ultimate Ratatouille Recipe

Ingredients

• 1/3 cup plus 1/2 cup extra-virgin olive oil divided
• 1 pound small Italian eggplants cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 1 pound zucchini cut crosswise into 1-inch sections
• 3 anchovy fillets finely minced
• 2 onions, finely chopped
• 3 garlic cloves finely chopped
• 1/4 cup chopped fresh flat-leaf parsley
• Leaves from 1/2 bunch fresh basil
• Leaves from 4 fresh thyme sprigs
• 2 pints cherry tomatoes
• 1 dried chile
• Splash balsamic vinegar