Farmers' Market Gourmet #12: Ratatouille (with Poached Egg)


This vegetable stew from France has unbelievable flavor...and it's all from the veggies!

- Recipe -

  ● 2 large or 3 small eggplants, cut in 1/2" cubes 

● olive oil 

● 4 onions, cut in 1/2" dice 

● 10 garlic cloves,chopped 

● 1 small bunch basil, tied with kitchen twine 

● salt 

● 2 pinches dried  chile flakes 

● 4 sweet peppers, cut in 1/2" dice 

● 6 summer squash, cut in 1/2" dice 

● 6 tomatoes, cut in 1/2" dice 

● 12  basil leaves, chopped 

To serve with Poached Egg: 

● 3 or 4 slices of thick bread, broiled until golden brown 

● 1 whole clove of garlic 

● 4 cups water 

● 1 T. red wine vinegar 

● 3 or 4 eggs, each one in a small dish 

1. Toss eggplant cubes with salt. Set in colander to drain for 20 minutes. 

2. In large pot, heat 4 T. olive oil. Pat eggplant dry and add to pan and cook over medium heat, stirring frequently, until golden. Remove eggplant when done and set aside. 

3. In pot, add 4 T. olive oil and the onions. Cook for about 7 minutes, or until soft and translucent. Then add garlic, a bunch of basil, salt & chile flakes. 

4. Then stir in the sweet peppers. Cook for a few minutes and add the squash. Cook for a few more minutes and add the tomatoes. Cook for 10 minutes longer. 

5. Stir in the eggplant and cook for 10-15 more minutes, until all the veggies are soft. Remove the bunch of basil and taste for salt. 

6. Stir in the chopped basil and a drizzle of olive oil. 

Serve warm or cold. 

To add a Poached Egg: 

1. Rub toasts with whole garlic clove. Set aside. 

2. In large, deep pan, add water and vinegar. Place on medium heat and wait until bubbles start to form on the bottom of the pan. (The water should not boil.) 

3. When water is hot, slide the eggs carefully into the water. Cook for 3-1/2 to 4 minutes. 

To Assemble: 

Place some Ratatouille on a deep dish. Top with a Garlic Toast. Using a slotted spoon, remove one of the poached eggs from the water. Lay the spoon, with the egg in it, on 2-3 layers of paper towel. Let the water drain, then place the poached egg on the garlic toast. Sprinkle with some salt and pepper. 

Note: Ratatouille is wonderful served the next day and it freezes nicely, too! 

Download pdf recipe for: Ratatouille