Ratatouille With Fried Eggs

Special equipment

Large skillet, non-stick skillet

Ingredients

serves Serves 4, active time 40 mintues, total time 40 minutes

• 1 medium-small eggplant, cut into 1/2-inch cubes (about 2 cups_
• 1/2 cup olive oil, divided
• 1 small onion, finely chopped (about 3/4 cup)
• 4 medium garlic cloves finely chopped (about 4 teaspoons)
• 1 red bell pepper, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 1 zucchini or summer squash, finely chopped (about 1 1/2 cups)
• 2 bay leaves
• Pinch red pepper flakes
• 3 medium tomatoes, chopped (about 3 cups)
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh basil.
• 4 eggs
• Crusty bread, to serve alongside

Procedures

1. Toss cubed eggplant with a good sprinkle of salt, place in a strainer and let drain while you prepare the other ingredients.
   
2. Heat 1/4 cup olive oil in a large skillet over medium high heat until shimmering. Add onions and garlic and cook, stirring, until soft, about 6 minutes then rinse eggplant and add to skillet. Cook stirring often until eggplant has browned, about 8 minutes then add red pepper, green pepper, squash, bay leaves, and red pepper flakes and continue to cook until vegetables have begun to soften, about 6 minutes. Add tomatoes and cook covered until all the vegetables have softened and the mixture has begun to thicken, about 12 minutes. Season to taste with salt and pepper and remove from heat. Stir in half of basil. Divide between four serving plates.
   
3. Heat remaining oil in now-empty skillet over medium-high heat until shimmering. Add eggs and fry until whites are set and yolk is runny. Top each plate with and egg, season with salt and pepper, sprinkle with remaining basil, and serve.

Ratatouille Tian

Ingredients

serves Serves 6, active time 45 minutes, total time 3 hours and 15 minutes

• Fine sea salt
• 1 1/3 pounds (600 g) small eggplants
• 3 teaspoons herbes de Provence or a mix of dried thyme, rosemary, basil, and/or oregano
• 1 1/3 pounds (600 g) medium zucchini
• 1 3/4 pounds (800 g) plum tomatoes
• Olive oil for cooking
• 2 small yellow onions (4 1/4 ounces (120 g) each), finely sliced
• 8 fresh sage leaves, minced
• 2 garlic cloves, minced

Procedures

1. An hour before you plan to cook, salt the eggplants to remove any trace of bitterness: using a mandolin slicer or very sharp knife, cut the eggplants crosswise into 1/8-inch (3 mm) rounds. Put them in a colander, sprinkle with 1 teaspoon salt, and toss to coat. Let rest for 1 hour to allow some of the moisture to be drawn out of the slices. Pat dry with a clean kitchen towel. Transfer to a bowl and sprinkle with 1 teaspoon of the herbes de Provence.
   
2. Cut the zucchini and tomatoes crosswise into 1/8-inch (3 mm) rounds. Place in two separate bowls and sprinkle each with 1/2 teaspoon salt and 1 teaspoon of the herbes de Provence.
   
3. Preheat the oven to 350° F (175° C).
   
4. Lightly oil an 8×10-inch (20×25 cm) glass or ceramic baking dish. Scatter the sliced onions evenly over the bottom. Sprinkle with 1/4 teaspoon salt and a touch of olive oil.
   
5. Arrange a row of overlapping tomato slices along one side of the dish. Pack them in tightly so that they are almost upright. Sprinkle with a little sage and garlic. Follow with a row of overlapping eggplant slices and then a row of zucchini slices, sprinkling each with a little sage and garlic as you go. Repeat the pattern until you’ve filled the dish and used up all the vegetables, packing the rows of vegetables together very tightly. If you have vegetables remaining at the end, slip them among their peers to flesh out the rows that seem to need it.
   
6. Drizzle with 3 tablespoons olive oil, cover loosely with foil, and bake for 30 minutes.
   
7. Increase the oven temperature to 425°F (220°C) and bake for another 30 minutes.
   
8. Remove the foil and bake until the vegetables are tender and the tips of the vegetable slices are appealingly browned, about another 30 minutes. Serve hot, at room temperature, or chilled.

Easy Ratatouille with Chicken

Ingredients

serves Serves 4, active time 25 minutes, total time 30 minutes

• 4 chicken leg quarters (about 2 pounds total)
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 small onion, diced (about 3/4 cup)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon picked fresh thyme leaves
• 1 small Italian eggplant, cut in 1-inch pieces (about 2 cups)
• 1 medium zucchini, cut into 1-inch pieces (about 1 1/2 cups)
• 1 medium summer squash, cut into 1-inch pieces (about 1 1/2 cups)
• 1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
• 1/2 cup homemade or store-bought low sodium chicken stock
• 1/2 cup chopped fresh basil leaves
• Freshly grated parmesan for serving

Procedures

1. Season chicken on all sides with salt and pepper. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until lightly smoking. Add chicken skin-side down and cook without moving until well browned, 6 to 7 minutes. Flip and brown second side, about 5 minutes longer. Transfer chicken to a plate and set aside.
   
2. In the same skillet over medium heat, add additional tablespoon of oil and heat until shimmering. Add the onions and a pinch of salt and cook until begin to soften and color, about 1 minute. Add the garlic and thyme and cook until fragrant, about 30 seconds.
   
3. Add the eggplant, zucchini and summer squash and toss to combine with the onions. Add the tomatoes and stock and stir to combine. Nestle the chicken pieces into the sauce and adjust the heat to maintain a simmer and cook, stirring occasionally, until the chicken has finished cooking through, 15 to 20 minutes. Season to taste with salt and pepper, transfer to serving platter, sprinkle with basil and grated parmesan, and serve.