About Kirby's Healthy Cooking

Welcome! My name is Kirby Miller and I am a home chef, self taught cook, lover of reading food blogs and cookbooks, teacher of in home healthy cooking classes, and a writer of my own healthy recipes. Along with this I am also a wife to a wonderful husband, a mom of two dogs, and a Kindergarten teacher!

Monday, July 9, 2012

Ratatouille – Baked with Eggs

I seriously can't believe that I had never had ratatouille before last week! I went to eat dinner with my mom at Giamoco's we got a few small plates. My favorite was the ratatouille with a fried egg on top. I decided to make my own the next day and instead of frying the egg, I baked it on top of the ratatouille. It turned out great!!

Ratatouille – Baked with Eggs

1 medium eggplant – chopped into about ½ inch pieces
1 large or 2 small zucchini - chopped into about ½ inch pieces
¼ sweet onion - chopped
2 cloves garlic - minced
1 can diced tomatoes
¼ cup shredded parmesan cheese
2 eggs
Basil – 2 tablespoons
Rosemary – ½ teaspoon - chopped
Thyme – 1 teaspoon - chopped
Oregano – 1 teaspoon – chopped
1 bay leaf
1 tablespoon olive oil
1 tablespoon kosher salt


In a colander, mix eggplant pieces with kosher salt. Let sit for 20 minutes to remove excess water.

Heat olive oil in a Dutch oven over medium heat. Stir in onions for about 5 minutes, or until soft. Add the garlic and let simmer for 1 minute. Add in the eggplant and zucchini and season with salt and pepper.
Add the can of diced tomatoes, ¾ can of water, and the seasonings (reserve ½ of the basil)
Bring to a boil and then partially cover and simmer for 20 – 25 minutes. Remove bay leaf.

Preheat oven to 450.

Spoon the ratatouille into a baking dish. Top with the eggs and cheese. Bake for 4-6 minutes. Remove from oven and top with fresh basil and ground black pepper.

1 comment:

Mike said...

It tastes almost like an italian vegetable gumbo...very good for a cold day or even a summer time dish with some fresh veggies.