Ratatouille with fried egg
2 medium, trimmed, cut into 3cm pieces
2 medium, finely chopped
6 clove(s), thinly sliced
1 tbs, sprigs
500 g, thickly sliced
2 medium, deseeded, cut into 3cm pieces
1 medium, deseeded, cut into 3cm pieces
Canned diced tomatoes
800 g, (2x400g cans)
- Steam the eggplant in 2 batches (1 batch to serve 2), for 4 minutes or until just cooked. Transfer to a plate lined with paper towel.
- Meanwhile, heat oil in a large saucepan over medium-high heat. Cook the onion, garlic, bay leaf (if using), and thyme, stirring occasionally, for 10 minutes or until they just start to brown. Add eggplant, zucchini, combined capsicum, tomato and oregano. Season with salt and freshly ground black pepper. Bring to the boil. Reduce heat and simmer for 30 minutes or until vegetables are tender and the mixture thickens. Discard bay leaf and thyme.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat on medium-high. Fry eggs for 2-3 minutes or until just set, or cooked to your liking.
- Serve ratatouille topped with a fried egg.