Wednesday, November 17, 2010

Roasted Ratatouille with Eggs & Cheese

I made this for dinnner last night. It was cool because I got home early, made the majority of it, and then left it on "warm" in the oven. Then when it was time for dinner, I cracked the eggs, sprinkled the cheese, and baked it for 10 minutes. It worked out beautifully! It was good but more "brunchy" than dinner-y. We both liked it a lot but probably wouldn't make it again. It's too much effort for the two of us, but not quite special enough for guests.

eggs

Roasted Ratatouille with Eggs & Cheese
Eating Well, Fall 2002

Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.
Make Ahead Tip : Prepare through Step 4, cover and refrigerate for up to 2 days. Reheat before continuing.


1 small eggplant -- (about 12 ounces), 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
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper -- to taste
28 ounces plum tomatoes with juices
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

1. Preheat oven to 400°F. Lightly coat a large rimmed baking sheet with cooking spray.

2. 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.

3. 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.

4. Bake until the ratatouille is hot and bubbling, about 20 minutes. Remove from the oven.

5. 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.

6. 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.

7. 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.

Servings: 4

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