You'll love this easy Ratatouille recipe. All it takes is to throw it all in a pot, then bake for 20 minutes till the eggs are cooked.
...so tasty...so easy...so healthy!
Click on the photo to go to the full recipe for the correct proportions.
The main ingredients you'll need:
Toss the meat, garlic and onions in a non-stick pot and fry till the meat is browned.
While the meat is cooking, work quickly and chop up the vegetables, starting with the egg plant.
Toss them into the pot when diced, adding the bell peppers last of all.
See in the picture, how the ground beef and veg are tossed together.
Now, eggplant sucks up moisture so it'll need a tablespoon of oil to combine it and keep it all moving. Then add seasoning, loads of herbs and water. Stir to combine the flavors.
Toss in the can of diced tomatoes including the liquid.
Turn down the heat to simmer, cover with the lid and cook for about 15 minutes till the sauce thickens.
Do a taste test and adjust the seasoning as suits you.
When the sauce is thickened and the eggplant nice and soft, decant half into an oven proof casserole dish.
Use a spoon to make 4 indentations and crack an egg into each hollow, just like in the photo.
Bake till the eggs are cooked just as you like them. We like our yolks cooked, so I left them in the oven for 25 minutes. A lesser time is required if you like your yolks runny.