As you might recall I love and adore eggs in a main. See here and here. They are so comforting. I don't often venture into French cooking. The amount of butter used freaks me out. I prefer to keep savoury dishes as healthy as possible and get my fat from desserts and keeping my sweet tooth satisfied. However, this dish is of course one of your healthy French dishes. The addition of the egg just brings it to another level of comfort.
Recipe from Delicious Magazine via Taste.com.au
Ingredients (serves 4)
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 eggplant, chopped
2 zucchini, chopped
1 red capsicum, seeds removed, chopped
400g canned chopped tomatoes
4 poached eggs, to serve
1. Heat oil in a large saucepan, add onion and cook for 2-3 minutes until softened.
2. Add garlic and stir for 1 minute, then add eggplant and cook, stirring occasionally, for a further 2 minutes.
3. Add zucchini, capsicum and tomatoes, and simmer for 10 minutes until all vegetables are just cooked.
4. Season with salt and pepper, divide ratatouille between 4 plates. Top each plate with a poached egg. Watch that gooeyness flow into the lovely veggies. Delicious!