-
1
Lets start with the balsamic honey drizzle.
-
2
Place the balsamic vinegar and honey in a small saucepan over medium-high heat.
-
3
Bring to a boil, reduce to a simmer, and cook for about 10-12 minutes until it has reduced by half and become nice and syrupy.
-
4
Set aside until ready to use.
-
5
In a large saucepan, heat half of the olive oil over medium-high heat.
-
6
When hot, add the diced zucchini, squash, red onion and bell pepper.
-
7
Cook for about 7 minutes until the vegetables are just tender.
-
8
Meanwhile, heat the remaining half of the olive oil in a small pan over medium-high heat.
-
9
When hot, add the eggplant and cook for about 5 minutes until tender.
-
10
(Were cooking the eggplant separately because it needs a little extra oil and TLC so that it ends up nice and tender instead of spongy and gross, okay?)
-
11
Add the cooked eggplant, halved cherry tomatoes, and minced garlic to the vegetable mixture.
-
12
Stir in the crushed red pepper and a good pinch of salt and coarse black pepper, and cook for two minutes.
-
13
Reduce the heat to low, cover, and cook for 10 minutes, stirring once or twice.
-
14
Remove the cover, and stir in the thinly sliced basil.
-
15
Taste and season with extra salt and pepper if necessary.
-
16
Now its time to toast your bread.
-
17
You can pop it in the toaster if you like, but I like to grill mine.
-
18
If youd like to follow my lead, just heat a lightly oiled grill or grill pan over medium-high heat.
-
19
When hot, add the bread and grill for 1-2 minutes on each side until those glorious grill marks appear.
-
20
Lets assemble the tartines!
-
21
Divide the burrata among the pieces of toast.
-
22
Top with ratatouille and a little extra basil.
-
23
Drizzle each tartine with some honey balsamic reduction and serve immediately.
