Stewed Summer Vegetables with Poached Egg

Name: Stewed Summer Vegetables with Poached Egg (Ratatouille aux Oeufs Pochés)
Yield: Serves 4
Cuisine: France
Ingredients: 1 large eggplant, cubed; 1½ teaspoons thyme; 5 large tomatoes, coarsely chopped; 1 large red bell pepper, coarsely chopped; 2 tablespoons olive oil; Salt and pepper to taste; 1 sprig fresh or 1 teaspoon dried rosemary; 1 medium onion, diced; 6–8 large fresh basil leaves; 2 cloves garlic, chopped; 3 zucchini, cut into ½ inch slices; 4 poached eggs

Ratatouille aux Oeufs Pochés

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Paris Market Cookbook

By Emily Dilling

Published 2015

About

A summer classic, this fuss-free dish brings together the all-star vegetables of the season and lets them stew in their own juices until they reach melt-in-your-mouth perfection. Topped with a poached egg and paired with a side of rustic bread to sop up the juices, this makes a perfect midday meal. Enjoy with a chilled glass of rosé!

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves

Europe
France
Main course
Mediterranean
Summer
Gluten-free
Vegetarian
Paris

Method

Preparation

Heat olive oil in a large pot. Add onion, garlic, thyme, rosemary, and a generous dash of salt and pepper and cook until onions are translucent (8–10 minutes). Add bell pepper, zucchini, and eggplant to pot and cook, stirring occasionally, for 10 minutes. Stir in tomatoes and cover. Let cook 20–25 minutes, or until vegetables are soft and tomatoes have broken down and give