Roasted Eggplant Ratatouille

This recipes uses so many fresh local ingredients, its a great farmers market blend. The poached eggs on top are optional, so for a quick dish, just a sprinkle of freshly grated Parmesan and lots of hearty bread to soak up the sauce works well too!

Ingredients

  • 1 lb eggplant, sliced crosswise into 1-inch thick rounds
  • olive oil
  • 1 lb zucchini, trimmed, halved lengthwise and sliced into ½ inch thick half-moons
  • 1 medium onion, thinly sliced
  • 1 large red bell pepper, cored, seeded and chopped
  • 4 large cloves garlic, thinly sliced
  • 5 Roma tomatoes, seeded and chopped
  • 1 tsp kosher salt
  • 3 sprigs freshy thyme
  • 1 bay leaf
  • 1/4 cup finely chopped fresh basil
  • 4 eggs


Preparation

  1. Position rack in the middle of the oven and preheat oven to 400 F.
  2. Brush eggplant slices on both sides with olive oil and place in a single layer on a rimmed baking sheet.  Bake for 20 minutes, flipping the slices halfway through, until soft and lightly browned on each side.  Remove from oven and cool.  Cut into 1-inch pieces and set aside.  (You can do this step a day or two ahead, refrigerating the eggplant until you’re ready to use it.)
  3. In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat.  Add zucchini and cook, stirring occasionally, until golden and just tender, 10 to 12 minutes.  Remove the zucchini with a slotted spoon and set aside.
  4. In same pot, add the onion (adding more oil if necessary) and reduce heat to medium.  Cook, stirring occasionally, until slightly softened, 4 to 5 minutes.  Add the pepper and garlic and cook, stirring occasionally, until just tender but not browned, about 6 minutes.  Add the tomatoes, salt, thyme and bay leaf and stir to combine.  Reduce the heat to low, cover and simmer for 5 minutes.  Add the eggplant and zucchini, stir to incorporate and cook until everything is very tender, 15 to 20 minutes longer.  Taste and adjust the seasonings as necessary.  Discard the bay leaf and stir in the basil.
  5. Meanwhile, pour 2-inches of water into saucepan or skillet and bring to a boil over medium-high heat.  Add vinegar.  Reduce heat to low so that it is now simmering.
  6. Break one of the eggs and holding it closely over the water as possible, let it fall in.  Immediately and gently push the white over the yolk with a wooden spoon for 2 to 3 seconds.  Maintain the water at the barest simmer and proceed with the other eggs in the same manner.
  7. Poach the eggs for 3 to 4 minutes.  Test with your finger.  The white should be set and the yolk still soft to the touch.  Using a slotted spoon, remove the eggs to a bowl of cold water (this washes off the vinegar and stops the cooking.)  Remove the remaining eggs as they are done.  (If you want to do more eggs, you can use the same poaching water.  The eggs can remain for several hours in cold water, or may be drained and refrigerated.  To reheat, place in hot salted water for about 30 seconds to heat them through.  Remove with a slotted spoon and use as needed.)
  8. To serve, spoon ratatouille onto serving plate.  Top with a poached egg.  Serve immediately.


Servings

Makes 4 servings


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