Thank you, Martha for another yummy inspiration. All of my favorite flavors in one dish plus baked farm eggs. This is my idea of comfort food. I adore ratatouille, the simplest of cooked veggies packed with savory flavor and a hint of vinegar in every bite. Now is the perfect time to enjoy it with all the last of season eggplants, peppers, and zucchini that are so ripe and delicious.
This is a good way to end the week or a nice cozy meal to tuck into this weekend.
Ratatouille with Baked Farm Eggs:
Yields 2 servings
4 large farm eggs
1 medium yellow onion, diced
1 garlic clove, smashed
1, 28 oz can whole peeled tomatoes
2 medium zucchini, diced 1"
2 medium Japanese eggplant, diced 1"
1 medium bell pepper, any color, diced 1"
2 fresh bay leaves (or 1 dried)
2 sprigs fresh majoram (or oregano)
1/2 tsp red chile flakes
2 TB olive oil
sea salt & freshly ground black pepper
1) Place the tomatoes in a 5 quart dutch oven or heavy bottomed stockpot. Break them up a little with a fork. Simmer the tomatoes, stirring occasionally, until they become thick and reduced by about 1/2. This should take about 20 minutes.
2) In the meantime, dice the eggplant and toss with 1/2 tsp salt. Place in a strainer set over a bowl. Preheat the oven to 350 degrees.
3) When the tomatoes have reduced, remove them from the pot and set aside. Using the same pot, heat 2 TB olive oil in. Add the garlic and the onions and saute until translucent. Add the drained eggplant, zucchini, peppers, and tomatoes. Stir in the bay leaf, majoram, and red chile flakes. Season with salt & pepper. Bring to a simmer and cook, partially covered, until the vegetables are tender but not mushy, about 20 minutes.
4) Place 2 cups of ratatouille in an oven proof casserole dish (or 1 cup each in 2 individual dishes). Make indentations for the eggs and crack them on top. Bake for 20-25 minutes until the whites are fully set and the yolks are just set. Serve warm with a crusty piece of bread to mop up the vegetables and egg.