- Yield: 8 servings
- 1cup whole almonds
- 6tablespoons extra-virgin olive oil, plus more as needed
- 1teaspoon red chili flakes
- 3-- garlic cloves, chopped
- -- Sea salt and freshly ground black pepper
- 1pound feta cheese, crumbled
- 1cup pitted green olives
- 1bunch fresh basil, leaves hand-torn
- 1medium onion, chopped
- 5medium Japanese eggplants, chopped
- 3medium zucchini, chopped
- 3-- tomatoes, seeded and chopped
- 1tablespoon capers, drained
- 1-- (28-ounce) can whole peeled tomatoes, drained and hand crushed
- 1tablespoon balsamic vinegar
- 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.