One pan ratatouille with eggs
1 small, finely chopped
2 clove(s), crushed
1 small, chopped
1 medium, halved lengthwise, sliced
1 large, chopped
½ medium, chopped
½ tsp, mixed variety
black olives, drained
¼ cup(s), (40g) pitted kalamata variety, sliced
¼ cup(s), chopped, plus extra whole leaves to garnish
reduced fat feta cheese
¼ cup(s), (65g) crumbled
- Heat oil in large non-stick frying pan over medium heat. Cook onion and garlic, stirring, for 3 minutes or until starting to soften. Add capsicum, zucchini, tomato, eggplant, paste and herbs and cook, stirring, for 10 minutes or until vegetables are tender. Stir in olives, chopped basil and vinegar.
- With back of a large spoon, make 4 indentations in vegetable mixture. Crack 1 egg into each indentation. Reduce heat to low and cook, covered, for 5 minutes or until egg whites are set and yolks are cooked to your liking.
- Sprinkle with feta and extra basil to serve.