Prep 15 mins
Cook 1 hr 15 mins
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.
- 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)
- 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.
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.
What a healthy, filling and nice vegetarian meal. These are large serving that with six eggs would easily feed six. Made only one small change in that made with out the basil on top due to the fact that I just flat forgot it. That was ok as we enjoyed just as was. Used shredded parmesan instead of shaved because that is what we had and just sprinkled with out measuring. Will make again. Thanks for the post.
This recipe overtopped a 9 x 13 pan by an inch and made enough for 6 or even 8. It was very colorful and delicious, even reheated. Cooking time increased to over an hour for the veggies alone and about 20 minutes more when 6 eggs were added (instead of 4). I also increased the parmesan cheese to 6 ounces. Next time I will add a summer squash for the yellow color and increase the cheese to 8 or 10 ounces and sprinkle it over the entire casserole. Very good as leftovers too!