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

Ingredients:

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

Pepper

Directions:

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.

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

Ingredients:

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

Pepper

Directions:

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.