- European Recipes
- Travel Tales
This recipe is perfect for this time of year because of all the fresh vegetables and herbs from the garden. The thing about Ratatouille is it’s a great dish to play around with, adding all types of vegetables from your garden and having a wonderful summer feast. You can have it as a side to rice or pasta or just by itself with a poached or fried egg on top.
A good friend of mine got this recipe from her French mother-in-law years ago and eats this when their garden is ready to harvest. Eggplant is also a common ingredient as well as other herbs like basil. However you make it, it will be delicious because of its fresh goodness. Bon appetite!
1. Cut up all the vegetables into bite size pieces
2. In a large skillet heat olive oil, then add vegetables and garlic. Stir often.
3. Once vegetables are hot but not cooked all the way through, crack the eggs on top allowing the whites to cook but not the yolk all the way through. Vegetables will still be cooking while eggs are cooking
4. Serve with salt. As you serve, everyone will get one or two eggs with the vegetables