Ratatouille with Poached Eggs

In addition to the 2007 Disney movie about a rat who can cook, Ratatouille is a traditional French stewed vegetable dish, originating from Nice.

Whilst ratatouille is usually served as a side dish, my version below includes poached eggs that make a more substantial meal if accompanied with rice or pasta. Key ingredients are tomatoes, aubergine/eggplant and green vegetables - such as peppers, celery and courgette/zucchini - not to mention onion, garlic and herbs.

I cooked my veg in one large pot, but ratatouille can be baked in the oven, like a casserole. I also added a little cornstarch to thicken the liquid just before poaching the eggs. Some versions strain the liquid with a colander and then add one or two tablespoons back into the vegetables. In order not to over cook the veg, I did this. It's an extra step in the cooking process but I thought it best to reduce the tomato liquid - keeping the flavour - without ending up with soggy veg!

With all the chopped vegetables, this dish gave me an excuse to use my fruit and veg chopper. It reminds me of the French guillotine - quite appropriate when making this French dish!

Ratatouille with Poached Eggs
Makes 4

Ingredients:

- 180g / 6.5oz onion, chopped

- 160g / 6oz pepper, sliced

- 2 cloves garlic, chopped

- 150g / 5.5oz / 3 stalks celery

- 1tsp rosemary, dried

- 325g / 11.5oz aubergine, chopped

- 400g / 14.5oz / courgette, chopped

- 800g  / 29oz diced tomatoes, no salt added

- 480ml / 16floz water

- 15ml / 1tbsp balsamic vinegar
- 8g / 1tbsp corn starch

- 4 eggs
- ground black pepper

- sprinkle basil, dried or fresh

Method:

• In a large pan sprayed with cooking spray, cook the onion, pepper, garlic, celery and rosemary for 5 minutes, adding a splash of water to stop the veg sticking.
• Add the aubergine, courgettes and tomatoes, along with 2 cups (480ml) water.
• Bring to boil, then simmer for 20 minutes, until the vegetables have softened.
• Strain the veg then place the tomato liquid back on the stove top and boil for 5 minutes, allowing the liquid to reduce.
• Add the corn starch to thicken liquid and stir in the vinegar.
• Transfer the veg back to the pan.
• Make a small space for each of the eggs. 
• Crack an egg into each hole and season with black pepper. Cover and cook for 2-5 minutes.
• Scatter basil over the top and serve. ENJOY!

Nutritional Information: