Recipe courtesy of Tyler Florence
Show: Food 911
Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 cup whole almonds
  • 6 tablespoons extra-virgin olive oil, plus more as needed
  • 1 teaspoon red chili flakes
  • 3 cloves garlic, chopped
  • Sea salt and freshly ground black pepper
  • 1 pound feta cheese, crumbled
  • 1 cup pitted green olives
  • 1 bunch fresh basil, leaves hand-torn
  • 1 medium onion, chopped
  • 5 medium Japanese eggplant, chopped
  • 3 medium zucchini, chopped
  • 3 tomatoes, seeded and chopped
  • 1 tablespoon capers, drained
  • 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed
  • 1 tablespoon balsamic vinegar

Directions

Put the almonds into a large skillet over medium heat. Gently toast the nuts, being careful not to let them burn, for about 3 minutes. Add 3 tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste. Cook for another 3 minutes and transfer to a plate to cool. Crush the almonds roughly and put them into a bowl along with the feta cheese, olives, and 1/3 of the basil leaves. Mix well to combine all the ingredients.

Put 3 tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat. Add the onions, remaining garlic, and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes. Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary. Add the zucchini, fresh tomatoes, and capers; season with salt and pepper. Continue cooking until these vegetables are soft but still whole. Add the canned tomatoes, vinegar, and remaining basil leaves. Continue to cook for another 15 minutes; remove from the heat and set aside to cool.

To serve, put the ratatouille into a bowl or platter and top with the feta, olive, and almond mixture.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Ratatouille

Recipe courtesy of Sarah Sharratt

Okra Ratatouille

Quick Ratatouille

Recipe courtesy of Emeril Lagasse

Lazy Ratatouille

Recipe courtesy of Laura Calder

Ratatouille Stew

Recipe courtesy of Kelsey Nixon

Ratatouille with Red Snapper

Recipe courtesy of Ellie Krieger

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c