This meal is quick (for a slowcooker meal) and really hearty, great for the cooler nights! Surprisingly flavorful and not overwhelmingly tomato.
Ingredients
- 1 eggplant (about 1 1/4 to 1 1/2 pounds), diced into bite-sized cubes (about 3/4-inch)
- 2 zucchini, diced into bite-sized cubes
- 2 tablespoons kosher salt
- 1 (28-ounce) can whole tomatoes
- 1/4 cup extra virgin olive oil
- 1 onion, cut into half-moons
- 1 red bell pepper, seeded and diced into bite-sized cubes
- 1 tablespoon tomato paste
- 1/4 cup dry red wine (we substituted vinegar with water)
- 1 bay leaf
- 2 teaspoons minced fresh rosemary
- 1 teaspoon dried Italian seasoning (or dried thyme or dried oregano)
- 1/2 teaspoon dried basil (optional)
- 1/2 teaspoon freshly ground black pepper
- 6 large eggs
- Chopped fresh basil
Directions
- Combine the eggplant and zucchini in a colander and sprinkle with the salt. Let stand for 30 minutes.
- Pour the tomatoes into a strainer set over a bowl. Crush the tomatoes by hand and set aside to drain.
- Meanwhile, heat the olive oil in a large skillet. Add the onion and pepper and cook, stirring, until the softened, about 5 minutes. Stir in the tomato paste and cook for 2 minutes more.
- Transfer the onion mixture to a slow cooker and add the crushed tomatoes (discard the liquid in the bowl), wine, bay leaf, rosemary, Italian seasoning, dried basil (if using), and pepper. Stir in the eggplant and zucchini. Cover and cook on high for 2 1/2 hours. Remove the cover and cook for 30 minutes to 1 hour more, until the ratatouille is thickened. Discard the bay leaf.
- Spray a non-stick skillet with cooking spray and heat over medium-high heat. Crack the eggs 2 or 3 at a time into the skillet and cook until the whites are set but the yolk is still runny. Top each serving of ratatouille with an egg and some chopped fresh basil.