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Roasted Ratatouille with Eggs and Cheese

  • Prep Time: 25 min.
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (96 Ratings): 4 out of 5 stars

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Ingredients

  1. 1 small eggplant, trimmed, peeled and cut into 1/2-inch pieces
  2. 1 medium onion, cut into 1/2-inch pieces
  3. 1 small zucchini, cut into 1/2-inch pieces
  4. 1 small red bell pepper, seeded and cut into 1/2-inch pieces
  5. 2 cloves garlic, minced
  6. 2 tablespoons extra-virgin olive oil
  7. 1/4 teaspoon salt
  8. Freshly ground pepper to taste
  9. 1 (28 ounce) can plum tomatoes with juice
  10. 2 tablespoons torn fresh basil leaves, plus more for garnish
  11. 1 tablespoon finely chopped fresh parsley
  12. 4 large eggs
  13. 4 ounces part-skim mozzarella, thinly sliced and cut into 1/4-inch strips
  14. 4 1/2-inch-thick slices Italian bread, preferably whole-wheat
  15. 2 teaspoons extra-virgin olive oil

Nutrition Info

Per Serving

  • Calories: 394 kcal
  • |
  • Carbohydrates: 35 g
  • |
  • Dietary Fiber: 6 g
  • |
  • Fat: 20 g
  • |
  • Protein: 19 g
  • |
  • Sugars: 13 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Preheat oven to 400 degrees F. Lightly coat a large rimmed baking sheet with cooking spray.
  2. Combine eggplant, onion, zucchini, bell pepper and garlic in a large bowl; drizzle with 2 tablespoons oil; toss to coat. Spread the vegetables on the prepared baking sheet. Season with salt and pepper.
  3. Roast the vegetables, uncovered, turning often, until lightly browned and tender, about 45 minutes. Transfer the vegetables to a 9-by-13-inch baking dish. Cut tomatoes into chunks. Stir the tomatoes (and their juices), basil and parsley into the vegetables. Cover with foil.
  4. Bake until the ratatouille is hot and bubbling, about 20 minutes. Remove from the oven.
  5. With a large spoon, make four evenly spaced indentations in the hot ratatouille. Carefully break an egg into each indentation. Sprinkle cheese over the vegetables and eggs. Bake, uncovered, until the eggs are set and the cheese is melted, 8 to 10 minutes.
  6. While the eggs are baking, toast bread and drizzle each slice with 1/2 teaspoon olive oil. Divide bread slices among 4 plates or shallow soup bowls.
  7. To serve, lift an egg and ratatouille from the baking dish and place on top of a slice of toasted bread. Spoon the remaining vegetables and juices around the edges, distributing evenly. Garnish with more basil, if desired.

Yield: 4 servings

3. Still Hungry?

Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.

Notes:

Make Ahead Tip

Prepare through Step 4, cover and refrigerate for up to 2 days. Reheat before continuing.

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12 reviews

Most Helpful Reviews

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  • Very Tasty- and a correction to a previous entry...

    ms_blue0909 - January 15, 2008 03:37:13 PM PST
    The word Ratatouille comes from "touiller," which means to toss food. Ratatouille originated in the area around present day Nice. It was originally a poor farmer's dish, prepared in the summer with fresh summer vegetables. The original Ratatouille Niçoise used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds aubergine (eggplant) to that mixture.
    French ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice, or simple French bread). Tomatoes are a key ingredient, with garlic, onions, zucchini (courgettes), aubergine (eggplant), bell peppers (poivron), some herbes de Provence. All the ingredients are sautéed lightly in olive oil.

    Just a FYI for whomever wrote that this recipe included rat...

    9 of 10 found this review helpful.

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  • Very Good

    Ronni H - January 6, 2008 11:04:14 AM PST
    This is a favorite. If you're concerned about calories, use sliced mushroom, browned, on top instead of eggs and cheese.

    4 of 4 found this review helpful.

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  • wonderful!

    xiantra17 - January 27, 2008 05:42:56 AM PST
    i love it!

    2 of 3 found this review helpful.

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  • Very good

    noranott - February 19, 2008 02:10:17 PM PST
    This turned out very well. I would say that I used a medium onion, eggplant, and zucchini, rather than small, as the recipe said. I think I roasted them for a little over 30 minutes, rather than 40. I also topped with grated parmesan cheese rather than mozzarella. I thought that the egg on top was going to be weird, but it was actually rather good. I ended up having to put on the broiler to cook the eggs, which took a while. But it turned out very well!

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  • No mistake in the recipe

    sweetjam - February 11, 2008 02:00:22 PM PST
    The extra 2 Tablespoons is for the 4 slices of bread at the end of the recipe. You put 1/2 tablespoon on each slice before placing your egg/veggie mixture on top. Gonna try this, but I'm not sure the skids will like.

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