Cheryl Meyer, Dish & Delite
of diced vegetables
(mixture of: red & yellow peppers, zucchini, fresh tomatoes, celery and eggplant)
chopped peeled tomatoes
salt and pepper,
fried eggs per person served,
fresh crusty bread and basil (optional),
Heat the oil in a large, heavy-based pot or pan. Add the onion and garlic and cook until translucent.
Add the diced mixed vegetables and saute to soften (5 minutes or so).
Add the tinned tomatoes, sugar and oreganum and season to taste with salt and pepper.
Bring to the boil, stirring occasionally, then reduce heat, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy (about 20 minutes).
Just before serving fry 1-2 eggs per person.
Serve ratatouille topped with egg(s) and fresh basil (optional) with a slice of crusted bread on the side.
Breakfast Ratatouille https://dishanddelite.com/breakfast-ratatouille/