Name: Simple Ratatouille for One
Total time: 25 min
Cuisine: FrenchEurope
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

Why This Recipe Works

This classic Provençal meal celebrating late summer’s bounty of vegetables is usually a time-consuming dish that feeds a crowd, but we streamlined it by omitting some of the traditional watery vegetables (bell peppers and zucchini) that required time to eradicate their excess moisture. Instead, we focused on three essential components: eggplant, garlic, and tomatoes. Browning cubes of eggplant and then adding halved cherry or grape tomatoes gave us flavorful caramelization and softened the vegetables without making them mushy. Adding a touch of anchovy paste with the garlic and a few spoonfuls of briny capers at the end added the complexity and depth of flavor we wanted in our quick-cooking dish. Even eggplant haters were asking for seconds.

Before You Begin

We like the look and texture (and minimal prep!) of this dish with unpeeled eggplant, but if you prefer you can peel the eggplant. Extra-virgin olive oil is a perfect match for the Provençal flavors here; we recommend a drizzle of good quality oil as a finishing touch. If you have raw eggplant to spare, use it in Broiled Eggplant with Honey-Lemon Vinaigrette for One. We prefer to use globe eggplant because it is easy to find, but using a whole Italian or Japanese eggplant would also work (and help you avoid extra raw eggplant). This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.

Instructions

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium- high heat until shimmering. Add eggplant, salt, and pepper and cook until eggplant is browned and tender, 6 to 8 minutes.

Reduce heat to medium-low then stir in remaining 2 teaspoons oil, garlic, and anchovy paste and cook until fragrant, about 30 seconds. Stir in tomatoes and broth and simmer until liquid has evaporated and tomatoes have broken down slightly, 5 to 7 minutes. Stir in capers, season with salt and pepper to taste, and sprinkle with basil. Serve. (Ratatouille can be refrigerated for up to 2 days.)