Ratatouille with Eggs

Posted by Adina Steiman

At this point in summer, it's hard to find a fruit or vegetable that's not in season.  As Deb pointed out, there's a cornucopia of tasty, affordable vegetables crowding markets right now, and just like a certain Disney character in a movie earlier this year, I like to use them to make ratatouille.

Zucchini, eggplant, peppers, and tomatoes are the usual suspects, but ratatouille is nothing if not flexible.  It's just another name for a vegetable stew, so sometimes I skip the eggplant and zucchini and throw in Lima beans and corn instead -- it's a deliciously flexible way of making use of whatever's at the market (or hanging out in your fridge). 

To make it into dinner, just cook a few eggs right in the pan with the simmering ratatouille, and serve with a crisp baguette or toast.

What late-summer vegetables would you combine in your own version of ratatouille?

PREP: 15 minutes
TOTAL: 15 minutes

SEE THE RECIPE:
Ratatouille with Eggs

Comments

[bea at La tartine gourmande]

I like the addition of the egg. Make a very comfy meal. Of course, what takes the most time is preparing la ratatouille, but what results, n'est-ce pas ?