2 large eggplants cut into 1 inch cubes
5 zucchini cut into 1 inch slices
salt for sprinkling
olive oil
4 yellow onions chopped
2 red and 2 green peppers seeded, chopped
6 cloves garlic
6 tomatoes peeled and coarsely chopped
2 T minced fresh parsley
1 tsp dried basil
1 tsp dried thyme
1 bay leaf
6-8 small chicken eggs or quail eggs
6-8 thick slices of baguette toasted and brush with olive oil
basil leaves and olives for garnish
1. Out eggplant and zucchini slices in a colander and sprinkle with salt, turning with your hands to distribute and leave to drain fo r30 minutes. Quickly rinse off thee salt under running water and blot veggies dry on a paper towel.
2. Ina large skillet over medium heat, heat 2 T olive oil and cook the eggplant and zucchini until lightly browned then transfer to a large bowl.
3. Heat another 2 T oil in the same pan and cook onions for 4 minutes. Add the peppers and stir and cook until evenly browned. Add the garlic and cook one minute more. Add more oil as needed. Transfer to bowl with eggplant.
4. Wipe out pan of any burned bits and return all veggies. Add the tomatoes, herbs, black pepper, and a bit of oil. Simmer uncovered for 30-40 minutes stirring occasionally. If there is excess juice dip it out of the pan. Put it in a sauce pan and reduce it then add it back to the main dish.
5. Fill a saute pan half full with water, add a drop of white vinegar and bring to a simmer. Crack an egg into a small bowl ans slip the egg into the simmering water. Cook gently for 4 minutes. Remove from the pan with a slotted spoon and set aside in a bowl of warm water.
6. To serve, put a crouton on each plate. Mound the ratatouille on the crouton. Make a well in the middle and place the egg inside. Garnish with basil leaves, olives. You can serve it hot, room temp or cold.
Recipe from L'Assiette de Paris
It can be thrown together and cooked down in a much less fussy way and it tastes great! Maybe try spreading some goat cheese on the crouton first before putting on the ratatouille.