Sunday, September 20, 2015

Ratatouille with Eggs

Eggplant - aubergine - eggplant - aubergine.....
What ever you call this sexy purple little number it's definitely a winner.  Eggplant, I have since found out is actually a fruit.  It's a species of nightshade grown specifically for it's edible fruit which is widely used in cooking, most famously as one of the key ingredients in Moussaka and Ratatouille. Eggplant is low in fat, protein, and carbohydrates but sadly it contains relatively low amounts of most important vitamins and minerals.
The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Eggplant, due to its texture and bulk, can be used as a meat substitute suitable for vegan/vegetarian recipes. The fruit flesh is smooth, as in the related tomato (hahaha another fruit) and the skin is edible.  From chutneys, curries, baked dishes or even meat filled eggplants are such a versatile ingredient used in the cuisine of many countries.

But for a vitamin packed brunch (breakfast) we had this veggie and "fruit" medley - definitely the perfect start to Sunday morning.  Eggplant, mushrooms, zucchini, onions and herbs enveloped in tomato sauce served with eggs and turkish bread.... mmmmmmmmm!!!

Minus the eggs (and toast) this Ratatouille is the perfect side dish for barbecue meats etc..... just saying!!

Ratatouille with Eggs
(Recipe adapted from WW Double Up Dinners Cookbook)
Serves: 6
ProPoints per serve: 6
2 tablespoons olive oil
2 brown onion, finely chopped
2 cloves garlic, crushed
2 fresh or dried bay leaf
6 fresh thyme sprigs, with extra to serve
2 medium eggplant, cut into 3cm cubes
500grams zucchinis, sliced in half lengthways and thickly sliced
2 red capsicums, cut into 3cm cubes
200 grams button mushroom, sliced
2 x 400grams can diced tomatoes
1 tablespoon dried oregano
1 - 2 teaspoons dried chilli flakes
12 eggs

Heat oil in a large saucepan over medium-hight heat.
Cook onion, garlie, bay leaves and thyme sprigs, stirring occasionally, for 10 minutes.
Add eggplant, zucchini, capsicums, mushrooms, tomatoes, oregano and chilli flakes.  Bring to the boil.  Reduce heat and simmer, covered, for 1 hour or until vegetables are tender and mixture thickens.  Discard bay leaves and thyme stalks.
Heat a non stick frying pan over high heat.  Fry eggs to your liking.  Top ratatoille with eggs and extra thyme. 
Serve with toasted bread of your choice, if desired.

(Click here for a printable version of this recipe)

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