Adding eggs to this dish makes it a complete meal for me. If you have leftover baked vegetables this is a great way of creating another dish. Serving this with some bread to soak up any juices is essential.
Ingredients 11
1 eggplant (aubergine), cut into chunks
2 zucchini (courgette), diced
4 green peppers, long, seeded, sliced
4 tomatoes, diced
2 potatoes, peeled, diced
2 red onion, peeled, quartered
1 handful wild herbs, small, finely chopped
60 ml olive oil
125 ml water
6 eggs
bread, plenty, fresh, to serve
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Method 5
Preheat the oven to 180°C (350°F).
Put all the vegetables and herbs into a large ovenproof dish. Pour the over and combine well. Season with salt and pepper and mix lightly.
Add in , cover with aluminium foil and bake for about an hour or until the vegetables are tender. Check periodically to stir and ensure there is enough liquid so that it doesn’t get too dry.
When it’s ready, uncover, make space for the and crack them into the vegetables. Bake for a further 4 minutes until the eggs are cooked.
Serve hot with plenty of fresh bread.
Meni Valle's tips
If you have leftover baked vegetables this is a great way of creating another dish.
Serving this with some bread to soak up any juices is essential.
