Egg Ratatouille Recipe
This Egg Ratatouille recipe has got everything to 'wow' you! The main ingredient in Egg Ratatouille is always Vegetable. I just love Main Dish recipes and this dish is my only favorite amongst them. Do let me know how you've liked my Egg Ratatouille. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
2 large aubergines, washed and sliced
2 1/2 teaspoons salt
1 lb. courgettes, washed and sliced
2 fl. oz. olive oil
1 large onion, sliced and pushed out into rings
1 large garlic clove, crushed
1 green pepper, white pith removed, seeded and sliced
4 tomatoes, blanched, peeled and chopped
4 oz. mushrooms, sliced
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1 oz. butter
4 eggs
Directions
Place the aubergine [eggplant] slices in a colander and sprinkle over 1 teaspoon of salt.
Leave them to degorge for 30 minutes.
Place the courgette [zucchini] slices on a plate and sprinkle over 1 teaspoon salt.
Set aside for 30 minutes to degorge.
Dry the slices on kitchen paper towels.
In a very large saucepan, heat the olive oil over moderate heat.
When the oil is hot, add the onion and garlic and fry for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the courgettes [zucchini], aubergines [eggplants] and pepper to the pan and cook for 10 minutes.
Stir in the tomatoes and mushrooms and sprinkle over the remaining salt, the pepper and basil.
Half cover the pan with the lid on a slant, reduce the heat to low and simmer the ratatouille, stirring occasionally, for 45 minutes.
Five minutes before the ratatouille is ready, in a large frying pan, melt the butter over moderate heat.
Break the eggs into the pan and fry them for 4 to 5 minutes or until the whites are set.
Turn the ratatouille into a warmed serving dish.
Top the mixture with the fried eggs and serve at once.
Leave them to degorge for 30 minutes.
Place the courgette [zucchini] slices on a plate and sprinkle over 1 teaspoon salt.
Set aside for 30 minutes to degorge.
Dry the slices on kitchen paper towels.
In a very large saucepan, heat the olive oil over moderate heat.
When the oil is hot, add the onion and garlic and fry for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the courgettes [zucchini], aubergines [eggplants] and pepper to the pan and cook for 10 minutes.
Stir in the tomatoes and mushrooms and sprinkle over the remaining salt, the pepper and basil.
Half cover the pan with the lid on a slant, reduce the heat to low and simmer the ratatouille, stirring occasionally, for 45 minutes.
Five minutes before the ratatouille is ready, in a large frying pan, melt the butter over moderate heat.
Break the eggs into the pan and fry them for 4 to 5 minutes or until the whites are set.
Turn the ratatouille into a warmed serving dish.
Top the mixture with the fried eggs and serve at once.
