Off-Camera Chronicles for ratatouille with bonus protein via cheese (which you dairy-haters can leave off) and eggs. I used my brand new, super cool food processor to chop up all the veggies and it was a Godsend! I can't imagine having to cut up all this stuff by hand!Ingredients:
4 tomatoes
2 eggplants
2 capsicums (I had to
look this one up. It's just a fancy term for pepper, go figure.)
2 zucchinis
1 large red onion
3 cl
oves of garlic
5 Tbsp. evoo
2 tsp. ground cumin
grated cheese (I used
mozzarella)1 tsp. paprika
sea salt & pepper, to taste
5 eggs
Directions:
Dice all your veggies and cook them in a large pan with evoo, cumin, paprika, and however much salt and pepper you want to use for flavor. Cook the mixture over high heat for 10 minutes, stirring regularly.
Then transfer everything into a casserole dish and bake for one hour at 390F. The original recipe said to cover your dish with aluminum foil for baking, but I forgot this step and it didn't seem to have any negative effects. Next time I'll try it with the foil to see if it makes any sort of difference though.
Once done, remove from oven and sprinkle with grated cheese (or not - boo!) and break eggs on top. Bake for another 10 to 20 minutes at 350F until the eggs are at desired consistency.
Since I'm just cooking for me, I had tons of leftovers! I divided it up into tupperware and it was enough for
approximately four
full meals and a smaller portion that can serve as a side dish. This is clutch for me during the week when I'm tired after being at the office/gym and just want to veg out. Instead of being tempted by the convenience of fast food, I can just pop one of these suckers in the microwave et viola, still on track with healthy eating!
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