Serves 8 people


For the Ratatouille

2 large eggplants, cut in 1 inch cubes
Table salt
2 large zucchini, scrubbed, cut 1 in cubes
¼ cup olive oil
1 large onion , chopped
2 medium cloves garlic , minced
2 medium tomatoes, peeled, cut in 2in cubes
2 Tbsp chopped fresh parsley leaves
2 Tbsp chopped fresh basil
1 Tbsp minced fresh thyme leaves
Ground black pepper

For the Chicken

1 pound ripe plum tomatoes
4 (6- to 8-ounce) skinless boneless chicken breasts
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 flat anchovy fillet, mashed to a paste
1/2 cup dry white wine
3/4 cup chicken stock or reduced-sodium chicken broth
10 pitted brine-cured black olives, thinly sliced lengthwise
2 tablespoons unsalted butter, softened
1 tablespoon finely shredded basil


For the Ratatouille

Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.

Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper then dredge in flour, shaking off excess.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.

Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.

Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

For the Chicken

Place eggplant in large colander set over large bowl; sprinkle with 2 teaspoons salt and toss to distribute salt evenly. Let eggplant stand at least 1 hour or up to 3 hours. Rinse eggplant well under running water to remove salt and spread in even layer on triple thickness of paper towels; cover with another triple thickness of paper towels. Press firmly on eggplant with hands until eggplant is dry and feels firm and compressed.

Adjust one oven rack to upper-middle position and second rack to lower-middle position; heat oven to 500 degrees. Line 2 rimmed baking sheets with foil.

Toss eggplant, zucchini, and 2 tablespoons oil together in large bowl, then divide evenly between prepared baking sheets, spreading in single layer on each. Sprinkle with salt and roast, stirring every 10 minutes, until well-browned and tender, 30 to 40 minutes, rotating baking sheets from top to bottom halfway through roasting time. Set aside.

Heat remaining 2 tablespoons oil in a large pot over medium heat until shimmering. Add onion; reduce heat to medium-low and cook, stirring frequently, until softened and golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until they release their juices and begin to break down, about 5 minutes. Add roasted eggplant and zucchini, stirring gently but thoroughly to combine, and cook until just heated through, about 5 minutes. Stir in parsley, basil, and thyme; adjust seasonings with salt and pepper and serve. (Can be covered and refrigerated for up to 3 days.)

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