Ratatouille is a traditional French dish that just so happens to be vegan. I made it not vegan here, kinda following this recipe, but using what I had available in Korea. Also made in smaller portions, partly due to having less crusty bread available and the bread would not be able to hold that much of….anything.
Easy to reheat, but you should cook a new egg each time. I made this for myself and one other and reheated the rest the next day and cooked a new egg for it.
- 4 TBSP vegetable oil
- 1 tomato, de-seeded and chopped
- 1 eggplant, chopped
- 6 baby bella mushrooms, chopped
- 1 green pepper, chopped
- 4 cloves of garlic, chopped
- red pepper powder
- 1/3 cup water
- 4 TBSP dried basil
- 1 TBSP dried rosemary
- 1 TBSP dried oregano
- 3-4 eggs (depending on how many sandwiches you want to make)
- 6-8 slices of bread (again, depending on how many sandwiches you want to make)
1) Heat 1 TBSP of the oil in a pan.
2) Add the tomato, 1 of the cloves of garlic, some salt and red pepper powder and cook until soft.
3) Remove and add the eggplant, 1 clove of garlic, some salt and red pepper powder and adding more oil if necessary. Cook until starting to brown, about 3-5 minutes.
4) Remove (can be added to the bowl with tomatoes) and add the mushrooms, 1 clove of garlic, some salt and red pepper powder and adding more oil if necessary. Cook 3-5 minutes.
5) Remove and add the green pepper, the last clove of garlic, some salt and red pepper powder and cook until soft, about 2-4 minutes.
6) Add all the vegetables back into the pan, with the water, basil rosemary and oregano.
7) Bring to a simmer and cook until the water has evaporated.
8) Remove and add a bit of oil to fry the egg.
9) Add the egg and cook to your liking.
10) Toast the bread.
11) Build as such: bread, veggies, egg, bread. If you like the yellow runny I’d suggest eating with a fork and knife once you get to that point of the sandwich 🙂
Sadly, my yolk broke.