Recipe

Ratatouille With Eggs And Cheese Recipe

	Waterlily / All my dishes 1 year, 8 months ago This is a delicious and satisfying main or side dish! Prep:10m Cook:115m Servings:4	Waterlily
	ratatouille eggplant lactoovo tasty

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Ingredients

1 small eggplant, trimmed, peeled and cut into 1/2-inch pieces

1 medium onion, cut into 1/2-inch pieces

1 small zucchini, cut into 1/2-inch pieces

1 small red bell pepper, seeded and cut into 1/2-inch pieces

2 cloves garlic, minced

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

Freshly ground pepper to taste

1 (28 ounce) can plum tomatoes with juice

2 tablespoons torn fresh basil leaves, plus more for garnish

1 tablespoon finely chopped fresh parsley

4 large eggs

4 ounces part-skim mozzarella, thinly sliced and cut into 1/4-inch strips

4 1/2-inch-thick slices Italian bread, preferably whole-wheat

2 teaspoons extra-virgin olive oil

Directions

Preheat oven to 350 degrees. Lightly coat a large baking sheet or jelly roll pan with cooking spray. (I use olive oil in a self-pumping spray bottle)

Combine eggplant, onion, zucchini, bell pepper and garlic in a large bowl; drizzle with 2 tablespoons oil; toss to coat. Spread the vegetables on the prepared baking sheet. Season with salt and pepper.

Roast the vegetables, uncovered, turning often, until lightly browned and tender, about 45 minutes. Transfer the vegetables to a 9-by-13-inch baking dish. Cut tomatoes into chunks. Stir the tomatoes (and their juices), basil and parsley into the vegetables. Cover with foil.

Bake until the ratatouille is hot and bubbling, about 20 minutes. Remove from the oven. With a large spoon, make four evenly spaced indentations in the hot ratatouille. Carefully break an egg into each indentation. Sprinkle cheese over the vegetables and eggs. Bake, uncovered, until the eggs are set and the cheese is melted, 8 to 10 minutes.

While the eggs are baking, toast bread and drizzle each slice with 1/2 teaspoon olive oil. Divide bread slices among 4 plates or shallow soup bowls.

To serve, lift an egg and ratatouille from the baking dish and place on top of a slice of toasted bread. Spoon the remaining vegetables and juices around the edges, distributing evenly. Garnish with more basil, if desired.

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Comments

jenniferbyrdez 1 year, 8 months ago said:
Love this. Thank you Wlily.

unicorn4 3 days, 2 hours ago said:
Love the sound of your dish. I am going to make yur dish for lunch today, I just know my family are going to love it. Well done and Thank you...

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