SERVES 4
TOTAL TIME: 45 minutes
To make this dish vegetarian, substitute vegetable broth for chicken broth. Leaving the skin on the eggplant helps keep the pieces intact during cooking.
|
¼ |
cup olive oil |
|
1 |
pound zucchini, cut into ¾-inch pieces |
|
1 |
pound eggplant, cut into ¾-inch pieces |
|
Salt and pepper |
|
|
1 |
onion, chopped fine |
|
4 |
garlic cloves, minced |
|
1 |
pound plum tomatoes, cored and cut into ⅓-inch pieces |
|
½ |
cup low-sodium chicken broth |
|
8 |
large eggs |
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¼ |
cup chopped fresh basil |
|
1 |
ounce Parmesan cheese, grated (½ cup) |
|
1 |
recipe Garlic Toasts (page 53), optional |
1. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add zucchini and cook until well browned, about 5 minutes; transfer to bowl.
2. Add eggplant, 2 tablespoons oil, and ¼ teaspoon salt to now-empty skillet and cook over medium-high heat until eggplant is browned, 5 to 7 minutes. Stir in onion and remaining 1 tablespoon oil and cook until onion is softened, about 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and broth and simmer until vegetables are softened, 3 to 5 minutes.
3. Stir in zucchini and season with salt and pepper to taste. Make four shallow indentations (about 2 inches wide) in surface of ratatouille. Crack 2 eggs into each indentation and season with salt and pepper. Cover, reduce heat to medium-low, and cook until eggs are just set, about 5 minutes. Remove from heat, sprinkle with basil and Parmesan, and serve with Garlic Toasts, if using.