½ C olive oil-canola blend (75% canola, 25% Extra Virgin)
1 large eggplant, ½” cubed
1 red onion, ½” diced
½ bulb fennel, ½” diced
1 red pepper, ½” diced
1 yellow pepper, ½” diced
28 oz can of diced tomatoes, preferably Muir Glen
(note: in their peak season, combine fresh tomatoes and quality tomato puree)
1 zucchini, ½” cubed
1 yellow squash, ½” cubed
½ cup extra virgin olive oil
½ tablespoon minced anchovies
2 tablespoons minced garlic
¼ cup chopped Italian parsley
In a large heavy bottom pot, sauté together the eggplant, onion and fennel in the oil over medium heat with a bit of salt of pepper until onions are translucent.
Add in the peppers and tomatoes, stirring often until the peppers begin to soften.
Add the squash and continue simmer and stir until the vegetables are bright and tender al dente (to the tooth).
Pour the ragout into a bowl strainer and let drain, reserving the liquid, for at least an hour, stirring every now and then.
Over medium high heat, in a heavy bottom sauce pan, combine E.V. oil, anchovies, garlic and parsley together until the garlic opens up and the great aroma fills your kitchen. Add the strained vegetable liquid and continue to sauté over high heat, stirring constantly until the mixture has reduced to a syrup-like consistency.
In a large casserole dish, add the strained vegetables and pour the warm reduction mixture over the vegetables, stir well to so they are completely coated. Adjust seasoning. Serve immediately or serve cold in a decorative platter and top with fresh basil. Store up to five days in the refrigerator.
Recipe provided by Brad Wood at 10 Below/Oxford