Provided by Rachael Ray : Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees F.
- Melt the butter in small pot over low heat, then add the 2 cloves of chopped garlic. Let the garlic bubble for 2 minutes. In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place.
- Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
- Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers.
- While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal.
- To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.
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Dipak Rijal
[email protected]This recipe is a waste of time and money. The ingredients are expensive and the dish is not worth the effort. I would not recommend this recipe to anyone.
MD Najmul molla
[email protected]I followed the recipe exactly and the dish turned out terrible. The ratatouille was mushy and the poached eggs were rubbery. The garlic croutons were burnt. I don't recommend this recipe.
Arsalan Pathan
[email protected]This dish was a bit bland for my taste. The ratatouille was underseasoned and the poached eggs were overcooked. The garlic croutons were the only saving grace. I wouldn't make this again.
Hossayan Boulahya
[email protected]I'm not a big fan of ratatouille, but this recipe was surprisingly good! The vegetables were cooked perfectly and the sauce was flavorful. The poached eggs and garlic croutons were a nice addition. I would definitely make this again.
Don illest
[email protected]This dish was so easy to make and it turned out great! The ratatouille was delicious and the poached eggs were perfect. The garlic croutons were a nice touch. I will definitely be making this again.
Sumon Pope
[email protected]I made this dish last night and it was a hit! The whole family loved it. The ratatouille was flavorful and the poached eggs were cooked perfectly. The garlic croutons were a nice addition and added a bit of crunch. I definitely recommend this recipe!
Bill James
[email protected]This dish was delicious! The ratatouille was flavorful and the poached eggs were cooked perfectly. The garlic croutons were a nice addition and added a bit of crunch. I will definitely be making this dish again.
Hamza Baloch
[email protected]I love this recipe! It's so easy to make and the results are always amazing. The ratatouille is always flavorful and the poached eggs are always cooked perfectly. The garlic croutons are a great addition and add a nice crunch to the dish. I highly re
Tasnim Suraiya
[email protected]This dish was a bit more work than I expected, but it was well worth the effort. The ratatouille was delicious and the poached eggs were cooked perfectly. The garlic croutons were a nice addition and added a bit of crunch. Overall, I'm very happy wit
ANAS BRAND
[email protected]I've made this ratatouille several times now and it's always a hit! The vegetables are cooked to perfection and the sauce is flavorful and rich. The poached eggs are the perfect finishing touch, adding a creamy texture and richness to the dish. I hig
Hameed Ullah
[email protected]This ratatouille with poached eggs and garlic croutons was an absolute delight! The flavors were perfectly balanced, with the richness of the eggs and the tanginess of the tomatoes complementing each other beautifully. The croutons added a nice crunc