Ratatouille with Eggs

This is a recipe I got from Eric Ripert, the world renowned chef at Le Bernadin in NYC.  It's a very satisfying meal and can be changed up in order to add your favorite veggies or whatever is really good in the market that week.

 

Serves: 4

Ingredients:

  - 1/4 cup extra virgin olive oil

  - 1 large white onion, 1/4" dice

  - 1 red bell pepper, seeded and 1/4" dice

  - 1 banana pepper, seeded and 1/4" dice

  - 8 garlic cloves, thinly sliced

  - 3 tomatoes, seeded and 1/4" dice

  - 2 small zucchini, 1/4" dice

  - 1 tbsp tomato paste

  - 1 medium eggplant, peeled and 1/4" dice

  - 8 eggs

  - 1/4 cup grated parmesan cheese

  - 1/4 cup julienned basil

  

Special Equipment:  4 - 6" ramekins or coccettes, the pyrex glass dishes for storage work wonderful!

Side Note:  I sometimes take out the eggplant and substitute with zucchini, squash or both.  Eggplant can be an acquired taste to some people.

Heat the olive oil in a dutch oven over medium-high heat.  Add the onion, peppers and garlic to the pot and saute until tender 5-7 minutes.  Add the tomato paste and continue to cook 3-5 minutes.  Add the tomatoes, zucchini, eggplant and cook until tender, about 10 minutes.  Add water as necessary.  Season to taste with salt and pepper.  You can do these steps up to 2 days ahead of time.

Preheat oven to broil.  Spoon 1/2 cup of warm ratatouille into the individual dishes.  Crack 2 eggs on top of each dish.  Place the dishes in the broiler for 5 minutes or until the egg whites are just set.  Serve with parmesan and basil on top!