Recipe: Off Topic:Ratatouille with Poached Eggs

Kelly,WA (11:36:59) :

Ratatouille with poached eggs This is a wonderful vegetable dish from Provence in France, which is infinitely versatile. It can be served hot or cold, as an accompaniment to meat or fish dishes or it can make a great supper dish together with poached eggs. It is also a great vegetarian dish served with rice or couscous, and keeps well in the fridge for about 3 days. It is very appetizing and the blend of peppers, aubergine, egg plant, tomatoes and garlic gives a superb rich taste.

Serves 6
Ingredients
2 tablespoons olive oil
1 large onion chopped small
2 peppers (red and green or yellow) deseeded and chopped in 8 slices
1 egg plant cut in 1" cubes
3 sliced courgettes
1 large tin tomatoes (2 lbs/793g use tomatoes only keep juice for another dish)
3 cloves garlic crushed
1/2 teaspoon crushed coriander seeds (optional but gives a nice hint of orange)
Salt and pepper
1 tablespoon tomato paste

1. Heat the oil in a large casserole dish. Add the onion and garlic and cook for a minute.
2. Add everything else except the salt and pepper. Stir well.
3. Bring to simmering point and then transfer to the oven (180 C/350 F)
4. Cover and cook for about 1 hour stir it once or twice during the cooking.
5. Season with a little salt and pepper
6. Delicious served with a poached egg on top and sprinkled with 1 oz/30g grated low fat cheddar cheese. Then flash for a few minutes under a hot grill.

This dish can be cooked on top of the stove simmered slowly for about 45, minutes but it requires more attention and stirring this way so that it does not stick. Either way it is delicious.