Made ratatouille as directed and added 2 chopped cajun sausages and served as dinner entre. Excellant! Used leftovers with poached and fried eggs. Good both ways. Roasting veggies is the key. Definately a keeper.
Roasted Ratatouille with Eggs & Cheese
From EatingWell: Fall 2002
Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.
12 Reviews for Roasted Ratatouille with Eggs & Cheese
This dish was tasty and filling. I loved the texture of the egg with the vegetables and bread. I was worried when I finished roasting the vegetables because their volume decreased considerably. After adding the tomatoes, though, everything was fine.
My one issue was that the egg took about 15 minutes to set. By this point, the cheese was a bit chewy. I still thought it was delicious, but I think the next time I make the dish, I'll add the egg and cook for about five minutes before sprinkling the cheese on.
This was a big hit with the entire family, including my 5 year old! The store was out of eggplants so I substituted 2 yellow squash, which worked well. I also used 2 14 oz cans, diced tomatoes instead of chopping canned, whole tomatoes. I think next time I would drain one of the cans. I served it with Kalamata Olive bread which complimented the flavors wonderfully! Both my daughter and husband asked me if I would make it again.
All of the flavors from the vegetables are intensified by the roasting process. I would not change a thing. This was fantastic and a perfect fall meal.
I was surprised at how much I liked this dish. My Mom and our dinner guest really liked it too. I followed the recipe to a T and wouldn't change a thing. Although I wouldn't serve it with "lots" of crusty bread as is recommended -- a slice of bread is part of the dish. We had mixed green salad, black olives and cinnamon apples on the side.