Roasted Provencal Ratatouille

Roasted Provencal Ratatouille

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A classic French dish made from eggplants, zucchini, peppers and tomatoes, the secret to this delicious French stew is in the herbs! Serve as a main course, side dish or even a cold appetizer the next day! Roasting the vegetables beforehand helps to preserve their texture in the finished dish.

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Chicago, IL

Ingredients

  • 1 lg. eggplant, washed, cut into slices and quartered
  • 1 lg. onion, chopped
  • 2 sm. zucchinis, cut into slices
  • 2 sm. red bell peppers, seeded and cut into 1/2-inch pieces (optional)
  • 4 cloves garlic, minced
  • 3-4 Tbs. extra virgin olive oil
  • 2 Tbs. Herbs de Provence**
  • 1/4 tsp. salt
  • freshly ground pepper
  • 1 28-oz. can whole tomatoes with juice
  • 1 can diced tomatoes
  • 1 can sliced mushrooms
  • 2 Tbs. chopped parsley (optional)
  • 1 Tbs. chopped basil (optional)
  • 4 large eggs
  • 1/2 - 1 C. shredded mozzarella cheese

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Directions

Preheat oven to 400 degrees. Cut up eggplant, zucchini, onions, peppers and garlic according to directions above and place in a large bowl. Coat with olive oil, Herbs de Provence, salt and pepper. Toss together with your hands and make sure all vegetables are coated. Transfer to a foil-lined cookie sheet (may need two) and lay out flat in a single layer. Roast/bake for 45 minutes.


Open cans of tomatoes and drain the liquid from both cans, reserving about 1/4 C. liquid. Chop up whole tomatoes into large chunks. Remove roasted vegetables from oven when done and transfer to 13x9-inch casserole dish. Add tomatoes, tomato liquid and mushrooms. Add chopped parsley and basil. Mix with your hands making sure each ingredient is evenly distributed.


Cover with aluminum foil and return to 400-degree oven. Bake for 20 minutes (or 30 minutes if you decide to skip the next step). 


Remove foil, and with a spoon, make room for eggs. Crack eggs individually into a glass to check them and then pour each egg into a slot in the casserole. Sprinkle cheese over the top. Return to oven and bake for 8-10 more minutes.


Serve atop a piece of bread, making sure each person gets an egg.


**Herbs de Provence "typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs. (Some cooks maintain that lavender is an essential ingredient of true herbes de provence.) The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture."


This recipe is loosely based off of a recipe for Roasted Ratatouille with Eggs and Cheese from EatingWell.com.

Reviews (1)

  • Wow, that sounds great. I want to try your casserole sometime when or if I ever get enough money again...... lol. Just another sign of the times.

    Flag as inappropriate Sheryll_Rufus  |  October 19, 2009

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