Ratatouille with eggs

ratatouille with eggs



1.Preheat grill.
2.Quarter capsicum; discard seeds and membranes. Place capsicum, skin-side up, on oven tray; grill about 10 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap; stand 10 minutes, then peel away skin. Chop flesh coarsely.
3.Meanwhile, peel and coarsely chop onion, peel and crush garlic. Thinly slice unpeeled eggplant, zucchini and mushrooms crossways. Chop tomatoes coarsely.
4.Heat oil in medium frying pan; cook onion and garlic, stirring, about 3 minutes or until onion softens. Add eggplant, zucchini, mushroom and tomato to pan; simmer, covered, about 10 minutes or until vegetables are tender. Stir in capsicum and chopped basil; season to taste.
5.Make two indents in the ratatouille mixture with the back of a spoon. Carefully break eggs into indents. Cook, covered, about 2 minutes or until egg whites are set.
6.Sprinkle with basil leaves.

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