Recipe by I'mPat
From the latest edition of Recipe+. They say you can use any combination of vegetables but may have to adjust the cooking time. Though a long time cooking most of this is unattended.
Top Review by JustJanS
I made this last night and took out half before it got to the egg or parmesan in step 6 or 7 (I did stir through the basil though). We ate that portion with fish. Today, I microwaved the remainder hot, then popped in the eggs and baked until they were done (about 10 minutes). I needed to use a 12 cup braising pan to start this off-it collapsed with cooking, but now way would it ever fit in a 6 cup dish (I reckon my eggplant was about 6 cups and certainly not the biggest we could have bought). Today, we ate the eggy, cheesy portion over multi grain toast for a super yummy lunch-lots of flavours in the more mature veg dish while the egginess of the egg still came through. I love ratatouille (which htis basically is) but loved the addition of the balsamic vinegar and the toast just sucked up all those delicous juices! I would have sworn I had cannellini beans, but I didn't, so had to use chickpeas.
- 1 red onion (medium, chopped)
- 2 garlic cloves (minced)
- 1 red capsicum (large, chopped)
- 3 tomatoes (large, chopped)
- 2 zucchini (medium, chopped)
- 1 eggplant (medium, chopped)
- 2 tablespoons vegetable oil (or olive)
- 2 tablespoons balsamic vinegar
- 400 g cannellini beans (canned, rinsed)
- salt and pepper
- 4 eggs
- 1⁄4 cup basil (shredded)
- 1⁄2 cup parmesan cheese (shaved)
Directions See How It's Made
- Preheat oven 190/170C fan forced.
- Lightly grease a 1.5L (6 cup) ovenproof dish.
- Combine onion, garlic, capsicum, tomato, zucchini and eggplant and put into prepared dish.
- Drizzle with oil and bake for 1 hour or until vegetables are tender, stirring once.
- Stir in vinegar and beans and season with salt and pepper.
- Make indents in the surface of vegie mixture and break an egg into each indent and then bake for 8 to 10 minutes or until eggs are cooked.
- Sprinkle with basil and parmesan and serve at once.