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Gusto
Gusto

Spanish Ratatouille with Eggs and Ham

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  • Serves

    2

Ingredients

  • 1 small eggplant, cut into 1-inch pieces
  • 1 small leek
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 tsp (5 ml) whole black peppercorn
  • 1 bay leaf
  • 3 tbsp (45 ml) olive oil
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small zucchini, chopped
  • 2 ripe tomatoes, chopped
  • 1 tsp (5 ml) fresh chopped oregano
  • 1/2 tsp (3 ml) cumin
  • 1 tsp (5 ml) paprika
  • 2 eggs
  • 4 oz. (110 g) of Iberico ham, shaved
  • salt and pepper

Directions

  1. To tenderize the eggplant, place chopped eggplant into a colander and season generously with salt.
  2. Let rest for 15 minutes.
  3. Rinse the eggplant and reserve.
  4. Remove the outer two layers of the leek and slice them to 10 cm in length.
  5. To make a bouquet garni, press the thyme, rosemary, peppercorns, and bay leaf into the centre of one leek and fold the leek closed around it.
  6. Wrap the second layer of leek around the first and tie them together using butcher twine. and reserve the bouquet garni for later use.
  7. In a skillet, heat the olive oil over medium high heat.
  8. Add red onions, garlic, red peppers and green peppers and cook, while stirring, for 3-4 minutes, until peppers soften.
  9. Stir in the reserved eggplant and zucchini, and continue cooking for 4-5 minutes.
  10. Using a cheese grater, grate the tomatoes into the pan.
  11. Stir in the oregano, cumin, paprika and reserved bouquet garni.
  12. Continue cooking for 5-6 minutes.
  13. Season with salt and pepper.
  14. Using the back of a spoon, create two wells in the vegetables.
  15. Gently crack one egg into each well and continue cooking for 4-5 minutes, until egg whites are solid but yolks are still runny.
  16. Remove the bouquet garni from the pisto and serve warm, garnished with Iberico ham.
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