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.

Marie Simmons
Source: EatingWell Magazine, Fall 2002

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Recipe Summary

total:
1 hr 40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly coat a large rimmed baking sheet with cooking spray.

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  • Combine eggplant, onion, zucchini, bell pepper and garlic in a large bowl; drizzle with 2 tablespoons oil; toss to coat. Spread the vegetables on the prepared baking sheet. Season with salt and pepper.

  • Roast the vegetables, uncovered, turning often, until lightly browned and tender, about 45 minutes. Transfer the vegetables to a 9-by-13-inch baking dish. Cut tomatoes into chunks. Stir the tomatoes (and their juices), basil and parsley into the vegetables. Cover with foil.

  • Bake until the ratatouille is hot and bubbling, about 20 minutes. Remove from the oven.

  • With a large spoon, make four evenly spaced indentations in the hot ratatouille. Carefully break an egg into each indentation. Sprinkle cheese over the vegetables and eggs. Bake, uncovered, until the eggs are set and the cheese is melted, 8 to 10 minutes.

  • While the eggs are baking, toast bread and drizzle each slice with 12 teaspoon olive oil. Divide bread slices among 4 plates or shallow soup bowls.

  • To serve, lift an egg and ratatouille from the baking dish and place on top of a slice of toasted bread. Spoon the remaining vegetables and juices around the edges, distributing evenly. Garnish with more basil, if desired.

Tips

Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 2 days. Reheat before continuing.

Nutrition Facts

373 calories; protein 18.4g; carbohydrates 28.7g; dietary fiber 5.6g; sugars 11g; fat 20.7g; saturated fat 6.4g; cholesterol 204.4mg; vitamin a iu 1317.6IU; vitamin c 34.8mg; folate 133.9mcg; calcium 273.3mg; iron 2.1mg; magnesium 43.6mg; potassium 495.2mg; sodium 540.6mg; thiamin 0.2mg.
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Reviews (8)

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13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Loved this! I made this for my parents who really eat vegetarian dishes and they were completely sold! Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 4 stars
10/29/2011
Delicious and versatile! 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. Read More
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Rating: 5 stars
06/26/2017
Made this for brunch and it was a hit! I used diced tomatoes to reduce the chopping process and I also added bacon. So good! I also served it with some ice cold Sangria. Super easy summery brunch. Read More
Rating: 5 stars
10/29/2011
A Keeper 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. Read More
Rating: 5 stars
05/29/2016
Healthy and delicious Very good healthy and quite simple to make. I cut down on prep time by using canned diced tomatoes (why have to chop them yourself?) and shredded mozzarella. We will definitely be making this again. Read More
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Rating: 4 stars
06/17/2013
This was fantastic. The roasted veggies didn't go quite as far as I'd hoped so next time I would use more than the recipe calls for. The flavor was excellent and if you roast the veggies ahead of time it would make for a quick delicious dinner. I added a couple of Field Roast vegetarian chicken and apple sausages I had in the fridge and that definitely added to the flavor! Read More
Rating: 5 stars
07/26/2013
Flipping love this! I love making this dish with guests not too heavy on the cheese and perfect over whole grain pasta for the kids and crusty toasted whole grain bread. Even forgot the cheese one time and no difference the flavorsChopping are in the veggies! Pros: Healthy and full of taste ad flavors Cons: Chopping fresh veg Read More
Rating: 5 stars
10/30/2011
This is amazing! Super easy to make and incredibly good. My whole family of picky eaters liked it. Read More
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