- 3 zucchini, 1 inch cubes
- 3 yellow squash, 1 inch cubes
- 1 eggplant, 1 inch cubes
- 1 yellow onion, 1 inch cubes
- 10 heirloom campari tomatoes
- 1/2 cup fresh basil chiffonade, plus whole leaves for garnish
- 1/2 cup kalamata olives, chopped
- 1 cup olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- chile flakes (optional)
- Pre-heat oven to 300°F
- Slice tomatoes in half (lengthwise along the middle, not from the stem). Toss tomato halves in 2 tablespoons of olive oil and ½ teaspoon of Kosher salt.
- Arrange halves facing up onto a sheet pan and bake at 300 degrees until tomatoes collapse. About 30-45 minutes. (Can be made the day before)
- While the tomatoes cook, heat olive oil in a large saute pan with enough to coat the bottom of the pan.
- When the oil is hot, add the zucchini, squash and onions and allow them to brown. You want them to be al dente. Don't crowd the pan. Saute in two batches if needed. Season generously with salt. Transfer cooked squash and onion to a bowl and set aside.
- Coat saute pan with fresh olive oil. Cook eggplant for 10-15 minutes, adding oil as needed. Eggplant should be soft and golden brown when done. Season generously with salt. Add to the squash and onion.
- Remove the tomatoes from the oven and combine with squash, onions, and eggplant.
- To chiffonade the basil, stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.
- Add the basil and chile flakes to your vegetables. Add salt if needed.
- Drizzle finished ratatouille with good quality extra virgin olive oil and balsamic vinegar. Garnish with olives and basil.