3tablespoonsextra virgin olive oil+ more for brushing
½teaspooncrushed red pepper
Kosher saltto taste
2cupsday old breadcubed
2 ½poundsmedium zucchinicut lengthwise into ⅛-inch thick strips
2 ½poundssmall Japanese eggplantcut lengthwise into ⅛-inch think strips
3fire roasted red bell pepperscut into ½-inch strips
18oil-packed anchoviescut into thin strips (optional)
¾poundfresh mozzarella cheesecut into 2-inch x ½-inch strips
In a medium pot of boiling water, blanch the tomatoes for 30 seconds; drain. Slip off the skins and cut the tomatoes in half crosswise.
Coarsely chop the tomatoes, keeping the juices and seeds.
Preheat the oven to 375 degrees F.
In a large, deep skillet, heat 2 tablespoons of the oil. Add the garlic and crushed pepper and cook over medium heat for about 30 seconds or until the garlic becomes fragrant. (DO NOT BROWN THE GARLIC)
Carefully add the tomatoes and juices and season lightly with salt, to taste. Pour in San Marzano tomatoes, crushing each in your hand before adding it to the pan.
Cook, stirring frequently until the sauce has thickened, about 25 minutes.
Meanwhile, toss the bread with the remaining tablespoon of olive oil on a baking sheet.
Toast in the preheated oven for about 7 to 8 minutes. Toss the bread cubes and continue to bake, until golden, about 7 to 8 more minutes.
While the breadcrumbs bake and the sauce is simmering, in 2 separate colanders or pan lined with paper towels, toss the zucchini and eggplant each with salt. Set aside; let drain for 15 to 30 minutes.
Rinse off the zucchini and eggplant slices and pat the slices dry.
Spoon the tomato sauce into a 2 ½-quart baking dish. Scatter the prepared bread cubes on top.
On a work surface, top each zucchini slice with a slice of eggplant. Place a strip of roasted red pepper, optional anchovy and a stick of mozzarella at one end of each stack; roll up. Stand the rolls in the baking dish with the sauce and bread cubes; brush with oil.
Bake covered for 45 minutes; uncover and continue to bake, until the vegetables are just tender and the ratatouille is bubbling.
Let the spirals cool for 15 minutes before serving.
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