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Ratatouille with fried egg

Ratatouille with fried egg

3
Points®
Total Time
1 hr 55 min
Prep
10 min
Cook
1 hr 45 min
Serves
4
Difficulty
Moderate

Ingredients

Eggplant

2 medium, trimmed, cut into 3cm pieces

Olive oil

2 tbs

Brown onion

2 medium, finely chopped

Garlic

6 clove(s), thinly sliced

Dried bay leaf

2 whole

Fresh thyme

1 tbs, sprigs

Zucchini

500 g, thickly sliced

Red capsicum

2 medium, deseeded, cut into 3cm pieces

Yellow capsicum

1 medium, deseeded, cut into 3cm pieces

Canned diced tomatoes

800 g, (2x400g cans)

Dried oregano

1 tsp

Egg(s)

4 medium

Instructions

  1. Steam the eggplant in 2 batches (1 batch to serve 2), for 4 minutes or until just cooked. Transfer to a plate lined with paper towel.
  2. Meanwhile, heat oil in a large saucepan over medium-high heat. Cook the onion, garlic, bay leaf (if using), and thyme, stirring occasionally, for 10 minutes or until they just start to brown. Add eggplant, zucchini, combined capsicum, tomato and oregano. Season with salt and freshly ground black pepper. Bring to the boil. Reduce heat and simmer for 30 minutes or until vegetables are tender and the mixture thickens. Discard bay leaf and thyme.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat on medium-high. Fry eggs for 2-3 minutes or until just set, or cooked to your liking.
  4. Serve ratatouille topped with a fried egg.

Notes

SERVING SUGGESTION: Sourdough toast (contains gluten).

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