If you arrive at my house hungry, any time of the day, I can whip this ratatouille dish for you in no time.With crusty bread, some poached eggs, even a glass of wine, we can sit and talk and share for a few hours.
Ingredients:
1 small eggplant, diced
1 small onion, diced
1 zucchino, diced
2 roma tomatoes, diced
1t diced garlic
1 bay leaf
1t chopped capers (optional)
1T balsamic vinegar (optional)
2T water
2T olive oil
salt and pepper
small bunch of herbs, such as basil, parsley, thyme.
Everything goes in together at the same time, except the vinegar and water which will be added toward the end. Sautee gently until soft.
Add an egg to the concoction at the very end. Cover, turn off and wait five minutes. The residual heat and steam will soft-boil your egg to perfection.
Add crusty bread and you have a meal to remember for a while.
Enjoy!
p.s. you can substitute or add vegetables. At times, I've added crunchy celery or green peppers. I like the zing that the vinegar and the capers provide. Try them with one or the other the first time. Let your palate get used to them.
ReplyDeleteI discard the bay leaf before I serve. Bay leaves are never eaten; they are just there to flavor. If you have fresh thyme, parsley and basil, you have a great combo. But, just one of these herbs will be sufficient.
I love Ratatouille ... the dish AND the sweet movie!
ReplyDeleteWish that I could join you for Ratatouille and coffee! Looks great!
ReplyDeleteIf you eat this for breakfast, what do you have for lunch? I imagine it is very satisfying?
ReplyDeleteNatalie, a great question!
ReplyDeleteFor lunch, yesterday, we had 1/2 sausage roll and left-over minestrone.
For dinner, a salad and grilled chicken.
p.s. this concoction can sit in the refrigerator and gets better and better. So, have it for lunch with a sandwich, or for dinner over pasta or rice.
I love this recipe. It was one of the first dishes my grandmother taught me how to make. She used cut tiny chunks of parmagiano cheese and mix it in at the end as a little "surprise" for those who ate it!
ReplyDeleteSounds wonderful. I have made this dish in the past, but your recipe is much better.
ReplyDelete